SOLE IN SWEET AND SOUR SAUCE

Preparation Method :

• Mix the flour with salt and pepper and lightly coat each sole fillet. Shake the fillets to remove the excess flour.
• Heat the oil in a frying-pan over high heat. When the oil is very hot, slide in the fillets so they do not overlap.
• Fry them on both sides until a golden crust is formed.
• Drain the fillets on absorbent paper and put them in a large dish to hold them all without overlapping.
• Saute the sliced vegetables in the remaining oil in a small frying-pan over medium heat, stir it often until they are soft and slightly colored, about 20 minutes.
• Season with salt and pepper then add vinegar and wine raise the heat the liquid reduce by half.
• Pour the liquid and vegetables over the fish and sprinkle it with sultanas, cinnamon, cloves and bay leaves.
• Cover the dish with cling film and refrigerate for at least 2 Days . Serve the fillets at room temperature.