AppetizerSide Dish

Sarde in Saor

Name: Sarde in Saor
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 55 min
Yield: 4 portioner
Cuisine: italian
Ingredients: 500 g sardine fresh, cleaned and butterflied; 0,5 kop all-purpose flour; 2 kop vegetable oil for frying; 2 stk. yellow onion thinly sliced; 0,5 kop white wine vinegar; 0,25 kop water; 1 spsk. sugar; 2 stk. bay leaf; 2 spsk. pine nut; 2 spsk. raisin; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 2 spsk. extra virgin olive oil

Sarde in Saor is a classic Venetian appetizer featuring fried sardines marinated in a sweet and sour onion and vinegar mixture. This dish is perfect for an antipasto spread, offering a delightful balance of flavors and textures. It's best made ahead to allow the flavors to meld.

En original opskrift af Forkin

Tid i alt: 4 t. 55 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde fisk, gluten, nødder, sulfitter og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 gsardine, fresh, cleaned and butterflied
0,5 kopall-purpose flour
2 kopvegetable oil, for frying
2 stk.yellow onion, thinly sliced
0,5 kopwhite wine vinegar
0,25 kopwater
1 spsk.sugar
2 stk.bay leaf
2 spsk.pine nut
2 spsk.raisin
1 tsk.salt
0,5 tsk.black pepper, freshly ground

for sautéing

2 spsk.extra virgin olive oil

Udstyr

non-reactive dish · deep pot · large skillet · paper towels · wire rack

Fremgangsmåde

Trin for trin

1
Pat the cleaned and butterflied sardines dry with paper towels. Season them lightly with salt and pepper.
Ca. 5 min.
2
Dredge each sardine in the all-purpose flour, shaking off any excess. Set aside on a plate.
Ca. 5 min.
3
Heat the vegetable oil in a large skillet or deep pot over medium-high heat until it reaches about 175°C (350°F).
Ca. 5 min.
Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for best frying results.
4
Fry the sardines in batches for 2-3 minutes per side, until golden brown and crispy. Do not overcrowd the pan.
Ca. 10 min.
Kokkens note: Frying in batches helps maintain the oil temperature and ensures crispy sardines.
5
Remove the fried sardines with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Season with a pinch more salt while warm.
6
In a separate pan, heat the extra virgin olive oil over medium heat. Add the thinly sliced yellow onions and sauté until softened and translucent, about 8-10 minutes.
Ca. 10 min.
7
Pour in the white wine vinegar and water. Add the sugar, bay leaves, pine nuts, and raisins. Bring the mixture to a gentle simmer.
Ca. 3 min.
8
Season the onion mixture with salt and pepper to taste, then remove it from the heat.
Ca. 1 min.
9
In a non-reactive dish or container, arrange a layer of fried sardines. Top with a layer of the warm onion mixture, ensuring the onions and liquid cover the fish.
Ca. 5 min.
10
Repeat layering until all sardines and onion mixture are used, finishing with a layer of onions. Ensure the fish is submerged in the marinade.
11
Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Ca. 4 t.
Kokkens note: The longer it marinates, the better the flavor.
12
Serve Sarde in Saor chilled or at room temperature.

Bevar den gode smag

Opbevaring

Store Sarde in Saor in an airtight container in the refrigerator.