SWEET SOUR FISH WITH WINE
This Sweet Sour Fish with Wine recipe offers a unique blend of sweet and tangy flavors, creating a comforting and satisfying dish. The combination of red wine, raisins, and almonds infuses the fish with a rich, aromatic profile. This classic recipe is perfect for a special occasion or a cozy weeknight meal, offering a delightful culinary experience.
Ingredients
- 1 glass Water (Quantity estimated (not specified in original recipe))
- 1/2 glass White vinegar
- 2 tablespoons Brown sugar
- 1/2 dozen Whole cloves
- 1/2 teaspoon Ground cinnamon
- 1 medium Onion (Quantity estimated (not specified in original recipe))
- 1 medium Lemon (Quantity estimated (not specified in original recipe))
- 1 goblet Red wine (Quantity estimated (not specified in original recipe))
- 1 dozen Raisins
- 1 tablespoon Pounded almonds
- 1 pound Fish fillets (shad or trout recommended) (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 small piece Gingerbread or ginger cake
- 4 large Eggs
- 1 tablespoon Granulated sugar (optional) (Quantity estimated (not specified in original recipe))
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Instructions
- 1In a fish kettle or large saucepan, combine water, vinegar, brown sugar, cloves, ground cinnamon, and sliced onion. Bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes to allow flavors to meld. This step creates the sweet and sour base for the fish.
- 2Strain the broth to remove solids. Add sliced lemon, red wine, raisins, and pounded almonds to the strained liquid. Return the mixture to the stove and bring it back to a simmer.
- 3Cut the fish fillets into serving-sized pieces and season with salt. Add the fish to the simmering broth and cook until the fish is cooked through and flakes easily with a fork, about 5-7 minutes. Remove the fish from the broth and place it on a serving platter.
- 4Add the small piece of gingerbread or ginger cake to the broth and stir until it dissolves slightly, thickening the sauce. In a separate bowl, whisk the egg yolks until well beaten. Gradually whisk a small amount of the hot broth into the egg yolks to temper them, then pour the egg yolk mixture into the remaining broth, stirring constantly to prevent curdling. If the sauce isn't sweet enough, add more sugar to taste.
- 5Pour the sweet and sour sauce over the cooked fish on the platter. Serve immediately.
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