4355 minutes
A traditional Venetian dish featuring sardines marinated in a sweet and sour vinegar mixture, served with fennel, raisins, and toasted pine nuts.
each
Fresh Sardines
0 lb
to taste
Champagne Vinegar
cups
tablespoons
Bay Leaf, fresh
each
Ground cinnamon, ground
teaspoons
Raisins
cups
Pine Nuts, toasted
cups
1. Prepare the Fennel
Cut off the stalks of the fennel bulb and set aside the fronds for later. Halve the fennel bulb lengthwise, and then shave it into thin slices using a mandoline or a sharp knife.
2. Clean the Sardines
Scrape off the scales of the sardines and cut off the fins, head, and tail. Carefully remove the backbone and guts, then rinse the fish under cold water and pat dry. Open out the fish and cut the fillets apart.
3. Arrange Sardines and Fennel
Place the sardine fillets skin side up in a baking dish and sprinkle generously with Maldon sea salt. Scatter the shaved fennel over the sardines.
4. Prepare Vinegar Mixture
In a small saucepan, combine the champagne vinegar, sugar, bay leaf, ground cinnamon, and raisins. Bring to a boil over medium heat, stirring occasionally to ensure the sugar dissolves completely. Boil for about 3 minutes.
5. Marinate Sardines
Pour the hot vinegar mixture over the sardines and fennel in the baking dish. Let the dish cool to room temperature, then refrigerate for up to 3 days.
6. Serve the Dish
Before serving, garnish with toasted pine nuts and reserved fennel fronds. Serve cold or at room temperature.
Start with the freshest sardines you can find. Look for shiny, firm-bodied sardines with clear eyes and a clean smell. Since the sardines are the star of the dish, their quality will dramatically affect the final outcome.
The saor is a sweet and sour marinade made with onions, vinegar, and sometimes raisins and pine nuts. Cook the onions slowly and patiently; they should become soft and translucent without taking on too much color. Use a good quality white wine vinegar for a more nuanced flavor.
Lightly dust the sardines in flour before frying. The flour should coat the fish in a very thin, even layer, which will help achieve a delicate, golden crust. Use a high-smoke-point oil for frying, and make sure it's hot enough so that the sardines sizzle immediately upon contact.
Let the sardines sit for at least 24 hours to marinate. Some argue that several days to a week will develop even more complex flavors.
Taste the saor as you make it. It should be a harmonious blend of sweet and sour — adjust the sugar and vinegar as needed. The raisins add sweetness and texture, while the pine nuts provide a nutty crunch.
Comments (0)