📝 About This Recipe
Born from the maritime traditions of Venice, Sarde in Saor is a masterful balance of fried fish preserved in a luscious tangle of agrodolce onions, pine nuts, and raisins. Originally created by sailors to preserve fish during long voyages, this dish transforms humble sardines or whitefish into a sophisticated delicacy that is simultaneously sweet, tangy, and deeply savory. It is a dish that demands patience, as the flavors bloom and harmonize beautifully after resting for at least twenty-four hours.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Sardines or Mild Whitefish Fillets (cleaned, scaled, and deboned)
- 1 cup All-purpose flour (for dredging)
- 2 cups Neutral frying oil (such as grapeseed or peanut oil)
- 1 teaspoon Fine sea salt (to taste)
The 'Saor' (Onion Marinade)
- 2 pounds White onions (thinly sliced into half-moons)
- 4 tablespoons Extra virgin olive oil (high quality)
- 1 cup White wine vinegar (good quality Italian vinegar)
- 1 tablespoon Granulated sugar (to balance the acidity)
- 1/4 cup Sultanas (Golden raisins) (soaked in warm water for 10 minutes)
- 1/4 cup Pine nuts (lightly toasted)
- 6-8 pieces Black peppercorns (whole)
- 2 pieces Bay leaf (fresh or dried)
👨🍳 Instructions
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1
Begin by preparing the fish. If using whole sardines, ensure they are butterflied and heads removed. If using whitefish, cut into 3-inch portions. Pat the fish completely dry with paper towels.
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2
Dredge each piece of fish lightly in the flour, shaking off any excess. You want a very thin, translucent coating.
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3
Heat the neutral frying oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Fry the fish in batches for 2-3 minutes per side until golden and crispy.
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4
Remove the fried fish and place on a wire rack or paper towels to drain. Season immediately with a pinch of sea salt while hot.
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5
In a separate large sauté pan, heat the extra virgin olive oil over low heat. Add the sliced onions and a pinch of salt.
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6
Cook the onions very slowly for about 20-25 minutes. They should become soft, translucent, and sweet, but do not let them brown or caramelize deeply.
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7
Drain the soaked raisins and add them to the onions along with the toasted pine nuts, peppercorns, and bay leaves.
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8
Stir in the sugar and then pour in the white wine vinegar. Increase the heat slightly and let the liquid simmer for 3-5 minutes until the sharp scent of raw vinegar mellows.
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9
Taste the onion mixture; it should be a perfect 'agrodolce' (sweet and sour). Adjust with a tiny bit more sugar or vinegar if necessary.
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10
In a glass or ceramic deep dish, spread a small amount of the onion mixture on the bottom.
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11
Place a single layer of fried fish over the onions. Cover the fish with more onions, then repeat the layers until all ingredients are used, finishing with a generous layer of onions and the remaining liquid.
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12
Cover the dish tightly with plastic wrap and refrigerate. Allow the flavors to marinate for at least 24 hours (48 hours is even better) before serving.
💡 Chef's Tips
Use a high-quality white wine vinegar, as it provides the backbone of the dish's flavor profile. If you cannot find sardines, red mullet or small fillets of sea bass or tilapia work beautifully as substitutes. Ensure the onions are sliced uniformly thin so they soften at the same rate and create a silky texture. Never serve this dish straight from the fridge; let it sit at room temperature for 30 minutes to allow the olive oil to liquefy and flavors to sing. Do not skip the resting period—the vinegar needs time to soften the tiny bones of the sardines and penetrate the fried crust.
🍽️ Serving Suggestions
Serve as a traditional Venetian 'cicchetto' (appetizer) alongside slices of grilled white polenta. Pair with a crisp, high-acidity white wine from the Veneto region, such as a Soave Classico or a dry Prosecco. Accompany with a side of crusty sourdough bread to mop up the delicious sweet and sour onion juices. Present on a platter garnished with fresh parsley and a few extra toasted pine nuts for a pop of color.