{"id":622,"date":"2011-08-19T15:32:05","date_gmt":"2011-08-19T15:32:05","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=622"},"modified":"2011-08-19T15:32:05","modified_gmt":"2011-08-19T15:32:05","slug":"sole-%e2%80%93-venetian-style","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=622","title":{"rendered":"SOLE \u2013 VENETIAN STYLE"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>2 # small sole or flounder fillets<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>4 extra large eggs<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Pinch of salt<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup cold milk<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>With a fork, lightly beat the eggs, salt and milk in a bowl.\u00a0 Add the fish pieces to the bowl mix well and let fish marinate for 1 hour, mixing occasionally.<\/strong><\/p>\n<ul>\n<li>\n<h1><strong>1 large white onion peeled<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>4 T. sweet butter<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>10 whole black peppercorns<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>5 bay leaves<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup white wine vinegar<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 cup cold water<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt and freshly ground pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>15 sprigs Italian parsley leaves only<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 medium sized cloves of garlic<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup white raisins<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. pine nuts<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Cut onion into very thin rings and put in bowl of cold water to soak for 5 minutes.\u00a0 Heat oil and butter in heavy sauce pan over medium heat.\u00a0When melted, drain onion rings and add to pan.\u00a0 Saut\u00e9 for 5 minutes over low heat.\u00a0Add\u00a0peppercorns, bay leaves and wine vinegar to pan.\u00a0 Cook slowly for 2 minutes.\u00a0 Then add water and simmer for 30 minutes.\u00a0 Season with salt and pepper to taste.\u00a0 Keep sauce warm while cooking fish.\u00a0 Finely chop parsley and garlic together on a board.\u00a0 Soak raisins in a bowl of lukewarm water for 15 minutes.<\/strong><\/p>\n<p><strong>When fish has marinated for an hour, heat 1 qt. of <\/strong><strong>vegetable oil with 4 T. butter in a deep fat fryer.\u00a0 Lay a sheet of aluminum foil on a board and spread 1 cup of bread crumbs on the foil.\u00a0Remove fish from eggs mixture, cut into 2 x 4 pieces and bread them on both sides, pressing the fish pieces all over with the palm of your hand to be sure sides are uniformly coated.\u00a0 When butter is completely melted and oil is hot (about 375 degrees), add fish pieces and cook for 1 minute on each side.\u00a0Transfer cooked fish to a large serving platter (do not line platter<br \/>\nwith paper towels).\u00a0 When all fish pieces are cooked and on platter, sprinkle them with garlic and parsley.\u00a0 Drain raisins, pat dry with paper towels and spread them all over fish along with pine nuts.\u00a0Pour reduced hot sauce over everything.<br \/>\nCover the platter with aluminum foil and let stand for at least 1 hour before<br \/>\nserving.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 # small sole or flounder fillets 4 extra large eggs Pinch of salt \u00bc cup cold milk With a fork, lightly beat the eggs, salt and milk in a bowl.\u00a0 Add the fish pieces to the bowl mix well &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=622\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[89,168],"class_list":["post-622","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-fish","tag-sole"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=622"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/622\/revisions"}],"predecessor-version":[{"id":623,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/622\/revisions\/623"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}