Sauteed Sole, Recipe Contest Entry, Main Courses

Sauteed Sole with Golden Raisins, Almonds and Pine Nuts in Anisette Butter.

4 Servings

4 fillets of sole or flounder (depends on size of fillet)
flour, seasoned with salt and pepper, for dredging
Olive oil for sauteeing
1/4 cup golden raisins
1/4 cup black raisins
1/4 cup slivered almonds
1/4 cup pine nuts
1 cup of anisette, or pernod
1 stick (1/2 cup) butter, cut into chunks

Heat a medium saute pan over medium-low heat, add the almonds and pine nuts, toast to golden brown, remove from heat. In a small sauce pan over low heat, add the anisette and simmer to reduce by 1/3, (be careful, liquors can and probably will ignite if your flame is too high, keep a cover close by to extinguish quickly and safely), add the raisins and allow to plump in the liquor for a minute or two. Remove from the heat.
Dredge the sole in the seasoned flour,..shaking off any excess. Heat the olive oil in a saute pan over medium high heat, saute the fillets for about two minutes on each side, or til golden brown and cooked..
Heat the raisin/anisette mixture to a simmer, remove from heat, stir in the butter a chunk at a time to make a reasonably thick sauce (should coat the spoon), add the nuts,..taste for salt and pepper. Put the hot fillets onto your serving plates,..spoon the nuts, raisins and sauce over them.

I usually put the fillets over some sauteed baby spinach!