Flounder In Saor
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup golden raisins
- 3tablespoons grappa or dry white wine
- â…“cup pine nuts
- 5tablespoons extra virgin olive oil
- 2cups thinly sliced sweet onions
- 2cloves garlic, minced
- â…“cup flour
- Salt and freshly ground white pepper to taste
- 46-ounce flounder or fluke fillets
- 3tablespoons white wine vinegar
- 2tablespoons chicken stock
Nutritional analysis per serving (4 servings)
478 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 25 grams protein; 786 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place raisins in a small dish, add grappa or wine and set aside to soak. Toast pine nuts in a hot skillet. Set aside.
- Step 2
Heat 2 tablespoons oil in a large skillet. Add onions and garlic and sauté over low heat, stirring frequently, until onions are soft and golden, about 20 minutes. Remove onions and garlic from pan and set aside.
- Step 3
Spread flour on a large plate and season with salt and pepper. Rinse fillets and pat dry. Dust lightly with seasoned flour.
- Step 4
Place remaining oil in skillet and place over high heat. Add fillets and lightly brown, turning once, about 2 minutes per side.
- Step 5
Transfer to a warm serving platter. Return onions and garlic to skillet and heat. Stir in raisins and grappa or wine. Add vinegar and chicken stock. Quickly bring to a simmer, season to taste with salt and pepper and spread over flounder. Scatter pine nuts on top and serve, or set aside and serve at room temperature.
Private Notes
Comments
The way I have generally seen this dish presented is that after assembly it is put in the refrigerator to marinate or pickle slightly before serving in order to let the flavor develop. When serving it is brought to room temperature. It lasts for several days in the refrigerator and the flavor gets more developed. I like to make it in the summer and keep in the refrigerator for the days and nights it is too hot, or I am too lazy to cook anything.
This was a surprising dish, as I couldn't quite imagine how all the flavors would come together with the pan-fried flounder. It was really good! I increased the broth a bit to make the dish saucier, and served it with mashed potatoes with bitter greens mixed in --yum! The delicate flounder flavor got lost in the more intense vinegar, onions, and raisins, and I wonder if this would be even better with a more flavorful fish, prepared in the same way? Next time!