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Fillet of sole with berry compote and pine nuts

4 sole fillets
1 egg, well beaten
flour mixed with salt and pepper
For the Compote:
1/2 Lb of assorted berries, washed - strawberries, raspberries, blackberries, etc.
1 Tsp ground cinnamon
1/2 Tsp ground ginger
1 Tsp vanilla essence
1 Tsp lemon juice
1/2 cup sugar
1/2 cup water
1/2 cup pine nuts
oil for frying

1. Generally, compotes made from several kinds of fruit should be made by cooking the fruit separately, and then combining them afterwards so as to avoid overcooking one or the other fruit. But in this case, since most berries tender at the same time, we can cook them all at the same time. You may, however, consider cooking the strawberries separately, if you`re using them and they are not too ripe.
2. Start by boiling the sugar and spices in the water and lemon juice for about 5 to 10 minutes to make a syrup. Add the berries, a few at a time, and cook over medium heat. Meanwhile, heat up the oil in a frying pan over low to medium heat. Dip each fillet in the eggwash and then dust with the flour mixture. Carefully place them into the oil, making sure the oil splashes away from you. Fry each side of the fillets for about 1/2 minute, remove from heat and set them on plates. Strain the remaining syrup from the compote into another pan and simmer to thicken if it is too thin. Mix the pine nuts into the fruit part of the compote and spoon on top of the fillets. Finally, pour the syrup on top and serve.  
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