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 adag
Cuisine: italian
Ingredients: 500 g sardine fresh, cleaned and butterflied; 0,5 csésze all-purpose flour; 2 csésze vegetable oil for frying; 2 db yellow onion thinly sliced; 0,5 csésze white wine vinegar; 0,25 csésze water; 1 ek. sugar; 2 db bay leaf; 2 ek. pine nut; 2 ek. raisin; 1 tk. salt; 0,5 tk. black pepper freshly ground; 2 ek. 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.

Forkin eredeti receptje

Teljes idő: 4 ó 55 p
Adag: 4
Nehézség: Közepes

Allergéninformáció: a következőket tartalmazhatja: hal, glutén, diófélék, szulfitok és csonthéjasok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

500 gsardine, fresh, cleaned and butterflied
0,5 csészeall-purpose flour
2 csészevegetable oil, for frying
2 dbyellow onion, thinly sliced
0,5 csészewhite wine vinegar
0,25 csészewater
1 ek.sugar
2 dbbay leaf
2 ek.pine nut
2 ek.raisin
1 tk.salt
0,5 tk.black pepper, freshly ground

for sautéing

2 ek.extra virgin olive oil

Eszközök

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

Elkészítés

Lépésről lépésre

1
Pat the cleaned and butterflied sardines dry with paper towels. Season them lightly with salt and pepper.
Körülbelül 5 p
2
Dredge each sardine in the all-purpose flour, shaking off any excess. Set aside on a plate.
Körülbelül 5 p
3
Heat the vegetable oil in a large skillet or deep pot over medium-high heat until it reaches about 175°C (350°F).
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 10 p
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.
Körülbelül 3 p
8
Season the onion mixture with salt and pepper to taste, then remove it from the heat.
Körülbelül 1 p
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.
Körülbelül 5 p
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.
Körülbelül 4 ó
A szakács megjegyzése: The longer it marinates, the better the flavor.
12
Serve Sarde in Saor chilled or at room temperature.

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Tárolás

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