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

Een origineel recept van Forkin

Totale tijd: 4 uur 55 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan vis, gluten, noten en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gsardine, fresh, cleaned and butterflied
0,5 kopjeall-purpose flour
2 kopjevegetable oil, for frying
2 styellow onion, thinly sliced
0,5 kopjewhite wine vinegar
0,25 kopjewater
1 elsugar
2 stbay leaf
2 elpine nut
2 elraisin
1 tlsalt
0,5 tlblack pepper, freshly ground

for sautéing

2 elextra virgin olive oil

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Pat the cleaned and butterflied sardines dry with paper towels. Season them lightly with salt and pepper.
Ongeveer 5 min
2
Dredge each sardine in the all-purpose flour, shaking off any excess. Set aside on a plate.
Ongeveer 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).
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 3 min
8
Season the onion mixture with salt and pepper to taste, then remove it from the heat.
Ongeveer 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.
Ongeveer 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.
Ongeveer 4 uur
Tip van de kok: The longer it marinates, the better the flavor.
12
Serve Sarde in Saor chilled or at room temperature.

Goed bewaren

Bewaren

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