Sarde in Saor

Method

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1. Dust the sardine fillets with the flour and salt.

   Mark done

2. Fry them in the sunflower oil for 90 seconds a side, until pale gold. Drain on a rack.

   Mark done Start 90 sec timer

3. Cook the onions in the olive oil over medium-low heat for 25 minutes, until completely soft and translucent but not coloured.

   Mark done Start 25 min timer

4. Add the vinegar, wine, salt and bay and simmer 8 minutes, until the sharpness has softened.

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5. In a deep dish, lay a bed of onions, then a layer of sardines, then raisins and pine nuts. Repeat, finishing with onions so the fish is completely covered.

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6. Pour over any oil and liquid left in the onion pan.

   Mark done

7. Cover and refrigerate at least 2880 minutes before eating. Serve at room temperature.

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Chef’s Tips

• Two days, minimum. On day one it is not the dish.
• Do not colour the onions — they should stay pale.
• Finish with onions on top so nothing is exposed.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Grilled polenta
• A glass of Soave
• Crusty bread

Storage & Reheating

Refrigerated for 6 days and best between days two and four. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.