The Best Online Cooking Videos
Already have an account? Sign In

Venetian Sole in Agrodolce Sauce

Ready In
Prep Time
Cook Time
Inactive Time
Joanne Cooke
Joanne Cooke
This traditional Venetian sole in agrodolce, is often eaten at the Redentore festival during summer. The sweetness of the sultanas and the onions is the perfect counter point to the sourness of the white wine vinegar, and the tender flesh of the fish, making this perfect for any summer meal. Join Chef Joanne Cooke, as she introduces you to this "Cicchetti" or side dish from Venice, in this Grokker Premium Video.

Cooking Recipe

Servings: 2
Prep Time: 5 minutes
Marinade Time: 24 hours
Cook Time: 10 minutes
Ready In: 24 hours 15 minutes

2 small white onions, sliced
4 tbsp sultanas
¼ cup white wine
4 tbsp pine nuts, toasted
2 tbsp white wine vinegar
2 fillets of sole
Salt to taste
¼ cup flour
4 tbsp light olive oil

1. Start by placing the sultanas with the white wine, to allow the flavors to infuse. Place the onions and 2 tbsp of light olive oil in a frying pan, over a low-medium heat, and allow them to cook gently until softened but not colored.

2. Once the onions are soft, add the sultanas and white wine, the pine nuts, and the white wine vinegar, and allow them to stew together gently until most of the liquid has been absorbed. Once ready remove the pan from the heat and allow to cool.

3. Make sure that the sole has been properly filleted and that all of the skin and bones have been removed. Season the sole with salt, and then dust the fillets in flour. This can be done easily by placing the flour into a plastic sandwich bag, and then tossing the sole with the flour in the bag.

4. Heat the remaining 2 tbsp of olive oil in a frying pan over a medium-high heat. Once the oil has come up to temperature, add the sole and cook on each side for approximately 1 minute, and then remove from the pan and allow to cool for at least 30 minutes.

5. Place the cooled sole onto a plate and top with the onion mixture, and then place into the fridge for between 10-24 hours. Remove from the fridge 30 minutes before eating, and serve at room temperature.

Venetian Sole & Agrodolce
Other Videos You Might Like
Quinoa Tomato Basil Salad
Natasha Corrett
Crostini Topped 4 Ways
Staffan Terje
Superfood Salad
Talya Lutzker
Homemade Pot Stickers
Linda Anusasananan
Korean Soft Tacos
Stephanie O'Dea
Mediterranean Kale Salad
Leah Putnam
Healthy Collard Wraps
Talya Lutzker
Roasted Fall Vegetables
John Paul Carmona
Pan-Seared Cauliflower
Alex Ong
Sweet Potato Fries
Talya Lutzker
Vietnamese Spring Rolls
Chef Tomm
Fennel Citrus Salad
Staffan Terje
Kale Chips
Talya Lutzker
Summer Sweet Pea Salad
Maya Adam
Sichuan Green Beans
Linda Anusasananan
Stuffed Sweet Potato Skins
Whitney Bond
Chicken Freekeh Salad
Loyd Grossman
Squash & Mozzarella Salad
Whitney Bond
Caesar Popcorn
San Francisco Chronicle
Herb Salad
Sage Russell
German Potato Salad
Maya Adam
Turkish Potato Latkes
Geoff Rigby
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos