Sardines in Saor
A traditional Italian seafood dish that's easy to make and super tasty.
Equipment
- long kitchen gloves
- apron
- Kitchen scissors
- a short, sharp knife
Ingredients
- 16 medium-sized fresh sardines fillets
- 2 large white onions finely sliced
- 2 bay leaves
- handful pine nuts
- handful raisins
- splash of white wine
- 175 ml white wine vinegar or white balsamic vinegar
- 1 teaspoon coriander seeds crushed
- 2 cloves ground
- 1 teaspoon pink peppercorns crushed
- plain flour for dusting
- light olive oil for frying
- salt to season
- black pepper to season
Instructions
Preparing the Sardine Fillets:
- Lightly dust each butterflied sardine with a mixture of plain flour seasoned with salt and pepper.
Shallow-Frying the Sardine Fillets:
- In a large frying pan, heat approximately 1.5 cm ( 2/3 of an inch) of light olive oil over medium heat.
- Fry the sardine fillets until they are lightly golden on both sides.
- Place the fried fillets on a plate lined with paper towels to drain.
Toasting Pine Nuts:
- Heat a small dry frying pan over low heat.
- Add the pine nuts and toast them until they turn golden, being careful not to let them burn.
Preparing Raisins:
- Place the raisins in a small bowl and cover them with a bit of white wine. Allow them to soak while you prepare the other ingredients.
Sautéing Onions and Preparing the Saor Sauce:
- In a pan, sauté finely sliced onions in light olive oil over medium-low heat. Let them slowly soften.
- Stir the onions frequently over the next 20-30 minutes to prevent sticking or burning.
- Once the onions turn transparent and lightly caramelized, add crushed coriander, ground cloves, and crushed pink peppercorns.
- Follow with the vinegar and stir everything together.
- Let the mixture cook together for an additional 3 minutes before removing it from the heat.
- Now, you're ready to assemble the dish as presented in the image below. Enjoy!
Notes
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