Fish in Sour Sauce on a Bed of Cooked Carrot Salad

Posted 2017-06-07 by finy ⇒ follow

This dish is unusual in that the fish is cooked, and then left for the sour sauce to soak in, and it is then eaten at room temperature.

I made some chunky chips, and added some apple sauce, and cooked some broccolini to the meal and really enjoyed it.

If you want the meal hot, just make it when you want to serve it - the flavours of the sour sauce will just not be through the fish as much as if you leave it.

Preparation Time: 10 minutes -plus standing time
Cooking Time: 25 minutes
Serves: 3

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.