Filets of Flounder in Saor

Flounder in Saor

Preparing any type of white fish (fresh sardines, cod, flounder, etc.) or even sea food such as shrimp or scampi in saor is very typical of Venetian cuisine. It is quick and very easy to make, requiring very little preparation time. 

In saor is the marriage of sweet and sour in the simplest of terms; you simply sauté filets of fish that have been dredged in flour and top the fish with onions which have been bathed in olive oil with bay leaf, pepper corns and vinegar. The sweetness of the onions is complimented by the acidic vinegar and produces an incredibly perfumed dish. I have read recipes that call for the added sweetness of currants and pine nuts but simplicity here is key. 

1/2 cup Extra Virgin Olive Oil

1 large white Onion

2 Bay Leaves

Salt and Pepper to taste

1 tsp. Black or Red Peppercorns (coarsely crushed)

1/2 cup White Wine Vinegar

4 Filets of Flounder (split into two pieces to make 8 pieces of fish)

Flour

Peal onion and cut into two pieces. Slice the onion into paper thin slices. Heat the pan  and add all of the olive oil. Over moderate heat sauté the onions gently being very mindful of not letting them change color. After the onions have become translucent, add salt and pepper and the bay leaves, lower

White Onions with Bay Leaf

heat to the lowest setting, cover and simmer for 20-25 minutes. Check frequently that the onions remain white and if the oil evaporates, add a little water to keep them from coloring. You basically want to very gently poach the onions in oil. After the onions are very soft, add the vinegar and raise the heat somewhat and reduce uncovered for about 5-10 minutes, always paying attention to maintaining a white color. 

Meanwhile, divide the filets into 2 sections with a sharp knife. Pat the filets dry with paper towels and dredge in flour and reserve on a plate until all the filets are ready. In a pan large enough to hold all the filets, pour enough olive oil in the bottom and heat the oil until hot.

Place the filets in the pan and fry gently, ensuring that each side is nicely browned. When the fish is ready, place the filets in a deep dish (an oval gratin or small casserole dish is perfect for this) so the fish fits snugly and layer the crushed peppercorns and the onions over the fish. 

Serve immediately or you can let cool and refrigerate until the next day. The vinegar will marinate and make the fish even sweeter as time passes. I prefer to let it sit for a while and then eat it lukewarm. The exquisite morsels of fish, even though you have fried it, will melt in your mouth.

Of course, the best part, after you've consumed all of the fish, is wiping the bottom of the dish with chunks of fresh bread!

Buon appetito!