Venetian Sardines in Sweet-Sour Onion Marinade with Raisins and Pine Nuts

What you need

• 800 g (1 lb 12 oz) fresh sardines, scaled, heads removed, gutted and opened flat
• 60 g (1/2 cup) plain flour
• 300 ml (1 1/4 cups) sunflower oil, for frying
• 600 g (1 lb 5 oz) white onions, sliced thin
• 60 ml (1/4 cup) olive oil
• 150 ml (2/3 cup) white wine vinegar
• 100 ml (scant 1/2 cup) dry white wine
• 2 leaves bay leaves
• 50 g (1/3 cup) raisins
• 40 g (1/4 cup) pine nuts
• salt

Method

Restated from the original video

1. 1

   Soak the raisins in warm water for 20 min, then drain.

2. 2

   Toast the pine nuts in a dry pan over medium heat until lightly golden, 2-3 min. Tip them out at once.

3. 3

   Pat the sardines dry and salt them lightly. Dust them with the plain flour and shake off the excess.

4. 4

   Heat the sunflower oil in a wide frying pan to 175 °C (350 °F). Fry the sardines in batches until golden and crisp, 1-2 min per side.

5. 5

   Drain the sardines on paper towels and sprinkle with a little salt.

6. 6

   Warm the olive oil in a large pan over low heat. Add the onions and a pinch of salt.

7. 7

   Cook the onions slowly, stirring often, until completely soft and pale gold, about 20 min. They should not brown.

8. 8

   Add the white wine vinegar, white wine and bay. Simmer until the liquid has reduced by about a third, 6-8 min.

9. 9

   Stir in the raisins and pine nuts and taste for salt. The marinade should taste clearly sweet and sour.

10. 10

    Spread a layer of onions in a deep dish, cover with half the sardines, then add more onions. Repeat with the rest of the sardines and finish with onions and all the liquid.

11. 11

    Cool to room temperature, cover and refrigerate for at least 24 h, up to 3 days.

12. 12

    Take the dish out of the fridge 1 hour before serving and serve at room temperature.

Imported from authentisch-italienisch-kochen.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.