John Myers
Ingredients for 4 servings:
- 1 kg sardines, scaled, gutted, head and belly flaps removed
- 800 g onion(s), cut into fine strips
- 100 ml vinegar (white wine)
- 250 ml white wine
- 70 g pine nuts
- 70 g raisins
- 3 bay leaves
- 2 tbsp sugar
- salt and pepper
- olive oil
- Flour, for turning
Instructions
Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes
traditional Venetian fish dish
Slowly sauté the onion in a pan with oil until translucent. Deglaze with the vinegar and white wine, add the bay leaves, salt, pepper, and sugar, and simmer gently for about 10 minutes. Finally, add the raisins and pine nuts. Lightly flour the sardines on both sides and fry them in oil on both sides. This should take no longer than 3-5 minutes. In a suitably sized baking dish, first add some of the onion mixture, then the fish, and finally cover everything with the onion mixture and the remaining stock. Allow to cool, then cover the dish with film. Let it rest in the refrigerator for at least 2 days. Serve with ciabatta bread. It will easily keep in the refrigerator for a week.
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