3 minutes
A traditional Venetian dish featuring marinated sardines with a sweet and sour flavor profile, punctuated by fennel, raisins, and pine nuts.
Fennel Bulb, shaved
each
Fresh Sardines, scaled, trimmed, gutted, rinsed, and patted dry
0 lb
to taste
cups
tablespoons
Bay Leaf, preferably fresh
each
teaspoons
Raisins
cups
Pine Nuts, toasted
cups
1. Prepare the Fennel
Trim the ends and shave the fennel bulb into thin slices using a mandoline or a sharp knife.
2. Prepare the Sardines
Carefully scale, trim, gut, rinse, and pat the sardines dry with a paper towel. Lay them in a baking dish, layering with the shaved fennel and sprinkle generously with Maldon sea salt.
3. Make the Vinegar Mixture
Combine champagne vinegar, sugar, bay leaf, cinnamon, and raisins in a small saucepan and bring to a boil. Let it cool slightly before pouring over the sardines and fennel.
4. Marinate the Sardines
Cover the baking dish and refrigerate until fully marinated, which can take up to three days.
5. Garnish and Serve
Before serving, scatter the toasted pine nuts over the sardines. Serve chilled.
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