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Fillets of Sole with Sweet and Sour Aubergines

Last updated: 2003-08-26

Fillets of Sole with Sweet and Sour

Fillets of Sole with Sweet and Sour Aubergines ready to eat

Preparation Time: 30 minutes Cooking Time: 30 minutes
Serves: 4 people

This dish can be eaten hot, cold or warm and makes an ideal Shabbat lunch for the summer. It would work well with grilled chicken, salmon, lamb chops or even as a vegetarian dish. The juices beg to be mopped with a chunk of fresh challah!

Aubergines can be purchased all year round and come in different varieties of colour and shape - deep purple, white, violet, oriental and baby aubergines.

In my opinion, they are an under used vegetable. Put aubergines on your weekly shopping list and you will be amazed what creations you discover - grilling, baking, frying and roasting whole, sliced or cubed! Aubergines are low in calories, high in fibre and carbohydrates and have almost no fat and no cholesterol. They feature predominantly in Chinese, Indian, Italian and Middle Eastern dishes.

Chinese food is full of contrasts. In this dish the white fish contrasts elegantly with the purple aubergine and the delicate taste of sole with the robust sweet and sour aubergine flavours .I have salted the aubergine as it is going to be deep-fried. Salting before frying will cut down the amount of oil needed by two-thirds but if you are using aubergines for stews or baking the excess water evaporates and does not cause a problem.

Can be made in advance
Parev

Ingredients

8 fillets of lemon sole - skinned and pin boned
2 tablespoons - white wine
900g (1 ½ lb) aubergines - cubed
500ml (1 pint) vegetable oil - for deep-frying
1 medium onion - peeled and finely chopped
3 tablespoons olive oil
4 cloves garlic - peeled and finely chopped
1 tin 400g (14 oz) chopped tomatoes with herbs
1 small fennel - trimmed and finely chopped
150ml (¼ pint) white wine vinegar
2 tablespoons sugar
150g (5 oz) black olives - pitted, rinsed and chopped
Salt and freshly ground black pepper
For the garnish

2 tablespoons fresh parsley - preferably flat leaf

Method

1) Pre-heat the oven to 180ºC/350ºF/Gas mark 4.
2) Sprinkle some salt over the aubergine cubes and leave for 30 minutes.
3) Heat 2 tablespoons of the olive oil in a large frying pan. Sauté the onion until softened. Add the garlic, tomatoes, sugar and white wine vinegar and continue to fry for approximately 15 minutes so that the sauce has reduced and thickened. Set aside.
4) Heat a saucepan of water and bring to the boil. Add the chopped fennel and cook for 3 minutes or until soft. Drain and add to the tomato sauce.
5) Add the rinsed olives. Season with salt and freshly ground black pepper.
6) Rinse the aubergines and pat dry before frying.
7) Heat the vegetable oil for the deep fat fryer to 190ºC/360Fº.
8) Fry the aubergine in batches until golden.
9) Mix the aubergine into the sauce.
10) Season the fillets of sole with salt and black pepper. Place in an ovenware dish with 2 tablespoon of white wine and 1 tablespoon of olive oil.
11) Bake for 15 -20 minutes or until white and firm to touch.

Serve with thin Chinese noodles or basmati rice.

To serve the stylish way:
Place a large spoonful of sweet and sour aubergine onto a warmed plate, top with 2 fillets of sole and sprinkle with some sprigs of parsley.