Sardines Venetian Style
Antipasti buffet: Sardines Venetian style with onions and sultanas! This protein-rich starter contains plenty of selenium.
Ingredients
- 30 g sultanas
- 750 ml white wine (or grape juice)
- 4 red onions
- 800 g pre-cooked sardines
- Salt
- Pepper
- 5 tbsp flour
- 4 tbsp olive oil
- 3 peppercorns
- 1 tsp coriander
- 2 cloves of allspice
- 2 Bay leaves
- 250 ml white wine vinegar
Instructions
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1.
Cover sultanas with a little white wine and let soak for 10 minutes.
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2.
Peel onions and slice into very thin rings.
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3.
Wash sardines, removing any remaining scales if necessary.
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4.
Pat sardines dry, season inside and out with salt and pepper.
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5.
Coat fish in flour, tapping off excess.
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6.
Heat 3 tbsp olive oil in a pan. Fry sardines on each side until golden brown. Remove, drain on paper towels, and place side by side in a baking dish.
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7.
Wipe the pan clean. Sauté onions in remaining oil over medium heat for 4-5 minutes, stirring, until translucent. Add spices and bay leaves.
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8.
Pour in remaining white wine and vinegar.
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9.
Add sultanas, bring to a boil, then simmer for 10 minutes. Pour the hot sauce over the sardines and let cool. Cover with cling film and refrigerate for 1 day to marinate. Take out 30 minutes before serving so the dish is not too cold.
