Ingredients For the fish About 350 g white firm fish
3 tbsp flour
3 tbsp olive oil
For the Sour sauce 1 tbsp olive oil
½ medium onion, diced
1 carrot, diced
¾ stalk celery, diced
Just over ¼ cup white wine
¼ cup white wine or rice vinegar
1 small bay leaf
¾ tsp sugar
1 tbsp pine nuts
1 tbsp raisins, soaked in warm water for a while
Method For the fish
Wash the fish, and pat it dry. Cut it into serving sized pieces.
Mix the flour with some salt and pepper on a piece of baking paper.
Dip the fish pieces into the flour mixture, and shake off the excess.
Heat the oil in a heavy non stick frypan, and cook the fish on a moderate heat until it browns. Do NOT overcook, or crowd the fish in the pan - you may have to do it in two lots, depending on the size of your pan.
Drain on paper towel, and put in a glass baking dish.
Fish is best cut to this size
For the sour sauce
Heat the oil in a pan, and add the onion, carrot and celery.
Cook, stirring, until these vegetables are starting to go tender (About 5 - 10 minutes), but not browned - you want them slightly crispy.
Add the wine, vinegar, some salt and pepper, and mix well.
Pour this sauce over the fish.
Sprinkle with the pine nuts and the plumped raisins.
Cover tightly, and put in the fridge for about 4 hours minimum, if possible.
Remove the bay leaf, and serve at room temperature with either chips, or crisp bread or a salad.