How to make
Clean the sardines from the scales, head and bones. Use tweezers to pull out the fine bones, which are quite a few in this fish. Divide them into fillets or leave them connected to the tail.
Wash the fish well and dry them thoroughly with kitchen paper. Roll them in flour and fry them in the heated oil, until they aquire a lightly golden brown color. Leave them onto kitchen paper to drain from the fat and cool and during this time prepare the marinade.
Heat about 2 2/3 tbsp (40 ml) of oil and fry the onions in it, cut into thin strips. Add the salt, to release its liquid and cook, until it becomes clear and light caramel in color.
Add a spoonful of sugar and stir for 1-2 minutes, then pour the vinegar and wait for it to reduce by half. Then add the raisins and cedar nuts and remove it from the heat.
Arrange the sardines in a plate and cover them with the onion mixture. If you are preparing larger quantities, you need to put a layer of sardines, a layer of onions and cover them with onions again.
Refrigerate them for 24 hours before consumption. You can store them in the refrigerator for up to several days.
Enjoy your meal!
Sarde in Saor is a traditional Venetian dish. Try it if you want to feel a bit of the spirit of Venice! Its captivating sweet and sour taste is distinguished and it goes well in the company of good white wine.
