The richness of fresh pomegranates marries with our all-natural aged vinegar to dazzle your taste buds! Combined with olive oil, this delightfully tart balsamic will brighten any green salad! Slowly simmer equal amounts of vinegar and red wine until you have a rich thick finishing glaze for pork or lamb. It also compliments chicken, beef and duck.
Olive Oil Pairings
Marie's Recipe Suggestions
Fillet of Petrale Sole
- 2 Whole Petrale Sole, skinned, filleted (reserve bones)
- 1 cup Water
- 1 tbsp Naples Olive Oil Company Natural Butter Olive Oil
- 4 tbsp Butter
- Naples Olive Oil Company Pomegranate Balsamic Vinegar
To make the fumet (fish stock): break the bones down rinse in water. Put bones in pot with 1 cup water and bring to a boil. Reduce and simmer for 15 minutes. Strain the fumet and set aside. Make sure the sole is dry, and then season with salt.
Melt butter in pan until it is foaming, then add the sole. Sauté on one side for 2 minutes, then flip and cook a remaining minute. Remove to a plate and pour out any remaining butter. Turn pan on high and add fumet and scrape off any remaining fond from the pan. Reduce liquid from ¾’s to ¼ cup.
Finally add the balsamic vinegar and cook for another minute. Pour sauce over fish. (Serves 2)