Homage to Julia Child Hot and Sour Sole

My wife and I have been reading Julia Child My Life in France – a truly wonderful book suggested to us by CoffeeCrew.com writer/editor David Reimer of Vancouver.
The following is something of a “rap” on one of her classic Sole recipes. Enjoy.

Hot and Sour Sole

Take 2 Sole fillets – seasoned with salt and pepper.

Dredge fillets in white flour shaking off the excess.

Meanwhile, heat non-stick pan with olive oil to hot but not smoking.

Pan fry sole fillets 5 minutes a side – remove from pan.
Using same pan, reduce pan temp. to medium low.
Add a bit of extra olive oil if necessary.

1/2 cup thinly sliced green onions (Julia said use shallots – did not have any)
Saute for about 1 minute.
Add 1 minced garlic clove – saute for 1 minute.
Add 1/2 teaspoon of red chili flakes (to taste – this is the mild setting!)

Plump 1.5 tablespoons of golden raisins in Sherry (we used Harvey’s Bristol Cream)

Back to the pan: add the raisin / sherry mixture to pan.
Stir until it reduced briefly (about 1 minute)
Add 1/2 cup of grapefruit juice (Julia said Orange juice…)
Stirring gently until liquid is reduced by 1/3 (approx) 5 minutes or so.
Add 3 tablespoons GOOD Extra Virgin Olive Oil and
1 Tablespoon of white balsamic vinegar

Whisk the liquid gently until it is thickens (about 3 minutes)

Serve with white rice and your choice of steamed veg.

Homage to Julia Child Hot and Sour Sole