Pickled sardines

Ingredients for 4 servings:

• 600 g sardines, fresh or frozen
• 1 bunch parsley, flat
• 60 g butter
• 500 g vegetable onions
• salt and pepper
• 300 ml white wine
• 4 tbsp white wine vinegar
• 80 g pine nuts
• 1 bay leaf
• 80 g raisins
• 150 ml water
• some olive oil for frying

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 30 minutes

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Peel, quarter, and finely slice the onions. Melt the butter over medium heat and sauté the onions for 2-3 minutes, stirring constantly. Season with salt and pepper, add the white wine, vinegar, and 150 ml water. Bring to a boil, add the pine nuts, bay leaf, and raisins. Cook for 8 minutes, then set aside and let cool. Clean the sardines. Cut open the belly with a sharp knife, rinse out the innards, and coat both sides with flour. Heat oil to 180°C and briefly deep-fry the sardines. Drain on kitchen paper, pour over the marinade, and let stand for a few hours (preferably overnight in the refrigerator). Garnish with parsley leaves before serving.