Sarde En Saor (venetian-style Sardines)

Name: Sarde En Saor (venetian-style Sardines)
Prep time: 2 min
Cook time: 2 min
Total time: 2 min
Yield: 2
Cuisine: Global
Ingredients: 158 milliliters balsamic vinegar; 1 bay leaf; 2 servings the finished dish keeps for days in the fridge, deepening in flavor; 0 Fish Tales; 2 servings all-purpose flour (I used rice flour to good effect); 2 Tbsps golden raisins, chopped; 2 servings lemon wedges; 2 Tbsps olive oil; 2 servings onion, balsamic, saffron, raisin and pine nuts: whats not to like; 237 milliliters thinly sliced onions; 59 milliliters pine nuts, toasted; 2 servings LINKS; 2 servings dredged and ready for the frying pan; 1 large pinch saffron; 6 whole fresh sardines, cleaned, gutted and scaled; 2 Tbsps generous Tbsps sugar

Sarde En Saor (venetian-style Sardines) is a dairy free recipe with 2 servings. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains around 29g of protein, 58g of fat, and a total of 880 calories. From preparation to the plate, this recipe takes approximately 2 minutes. If you have fish tales, lemon wedges, dredged and ready, and a few other ingredients on hand, you can make it.

Instructions

SARDE EN SAOR (VENETIAN-STYLE SARDINES)serves 2MARINADE2 tablespoons olive oil1 cup thinly sliced onions2/3 cup balsamic vinegar2 generous tablespoons sugar2 tablespoons golden raisins, chopped1 bay leaflarge pinch saffron cup pine nuts, toastedSARDINES6 whole fresh sardines, cleaned, gutted and scaledall-purpose flour (I used rice flour to good effect)olive oil, for fryinglemon wedges

Ingredients you will need

Fresh Sardines

Golden Raisins

Rice Flour

Olive Oil

Pine Nuts

Sardines

Saffron

All Purpose Flour

Heat the oil in a sautee pan and cook the onions until they are soft and pale gold.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat and transfer to a large shallow bowl.

Equipment you will use

Bowl

Combine vinegar, sugar, raisins and bay leaf in a small saucepan and crumble in saffron.

Ingredients you will need

Bay Leaves

Raisins

Saffron

Vinegar

Sugar

Equipment you will use

Sauce Pan

Heat over low flame, stirring until sugar is dissolved, reducing slightly.

Ingredients you will need

Sugar

Pour over onions. Stir in pine nuts.Wash your sardines and pat dry. Salt them and lightly dredge in flour.

Ingredients you will need

Pine Nuts

Sardines

Onion

All Purpose Flour

Salt

Heat a generous amount of oil in a large skillet and, when oil is hot but not smoking, fry sardines until golden brown, about 2 minutes per side. Dont crowd pan; fry in batches if necessary.

Ingredients you will need

Sardines

Cooking Oil

Equipment you will use

Frying Pan

Place the fried sardines in the marinade and spoon it over so they are well covered.The sardines can be eaten now, with a squeeze of lemon, alongside a simple fennel salad and grilled white polenta. Or they can continue to marinate in the refrigerator for a day or two and be served cold as part of a larger antipasto.Tagged main course, Italian, fish, sardines, fish oil, sarde en saor, marinated fish, sweet & sour, canned fish, canned sardines, fresh sardines

Ingredients you will need

Sardines

Fresh Sardines

White Polenta

Canned Fish

Marinade

Fennel

Lemon

Fish

Cooking Oil

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Equipment

Frying Pan

Bowl

Sauce Pan

Ingredients

Servings:

158milliliters

balsamic vinegar 1

bay leaf 2servings

the finished dish keeps for days in the fridge, deepening in flavor 0

Fish Tales 2servings

all-purpose flour (I used rice flour to good effect)2Tbsps

golden raisins, chopped 2servings

lemon wedges 2Tbsps

olive oil 2servings

onion, balsamic, saffron, raisin and pine nuts: what's not to like 237milliliters

thinly sliced onions 59milliliters

pine nuts, toasted 2servings

LINKS 2servings

dredged and ready for the frying pan 1large pinch

saffron 6

whole fresh sardines, cleaned, gutted and scaled 2Tbsps

generous Tbsps sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.