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 porsiyon
Cuisine: italian
Ingredients: 500 g sardine fresh, cleaned and butterflied; 0,5 su bardağı all-purpose flour; 2 su bardağı vegetable oil for frying; 2 adet yellow onion thinly sliced; 0,5 su bardağı white wine vinegar; 0,25 su bardağı water; 1 yemek kaşığı sugar; 2 adet bay leaf; 2 yemek kaşığı pine nut; 2 yemek kaşığı raisin; 1 çay kaşığı salt; 0,5 çay kaşığı black pepper freshly ground; 2 yemek kaşığı 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 tarafından hazırlanan özgün tarif

Toplam süre: 4 sa. 55 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: balık, gluten, kuruyemişler, sülfitler ve sert kabuklu yemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

500 gsardine, fresh, cleaned and butterflied
0,5 su bardağıall-purpose flour
2 su bardağıvegetable oil, for frying
2 adetyellow onion, thinly sliced
0,5 su bardağıwhite wine vinegar
0,25 su bardağıwater
1 yemek kaşığısugar
2 adetbay leaf
2 yemek kaşığıpine nut
2 yemek kaşığıraisin
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

for sautéing

2 yemek kaşığıextra virgin olive oil

Ekipman

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

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

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