📝 About This Recipe
A cornerstone of Venetian culinary history, Sarde in Saor is a masterful balance of fried fresh sardines preserved in a luscious tangle of sweet-and-sour onions, pine nuts, and raisins. Originally created by sailors as a way to preserve fish at sea, this dish has evolved into a sophisticated 'agrodolce' delicacy that tastes even better after resting for a day or two. It is a vibrant celebration of the Mediterranean pantry, offering a complex profile of acidity, crunch, and coastal richness.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Sardines (cleaned, scaled, heads removed, and butterflied)
- 1 cup All-purpose flour (for dredging)
- 2 cups Neutral frying oil (such as peanut or sunflower 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 (high quality, at least 6% acidity)
- 1 tablespoon Granulated sugar (to balance the acidity)
- 3 tablespoons Sultanas or raisins (soaked in warm water for 15 minutes)
- 2 tablespoons Pine nuts (lightly toasted)
- 5-6 pieces Black peppercorns (whole)
- 1 piece Bay leaf (fresh or dried)
👨🍳 Instructions
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1
Begin by cleaning the sardines: remove the scales, cut off the heads, and pull out the guts. Butterfly them by running your thumb along the spine to open them up, then carefully pull out the backbone while leaving the tail intact. Rinse under cold water and pat very dry with paper towels.
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2
Drain the soaked raisins from their warm water and set aside. In a small dry pan, toast the pine nuts over medium-low heat for 2-3 minutes until golden and fragrant, then set aside.
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3
Heat the extra virgin olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly for about 15-20 minutes, stirring occasionally, until they are translucent and soft but not browned. They should melt into a jam-like consistency.
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4
Once the onions are soft, add the sugar, peppercorns, and bay leaf. Pour in the white wine vinegar. Increase the heat slightly and let it simmer for 3-4 minutes until the sharp scent of raw vinegar mellows.
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5
Stir the drained raisins and toasted pine nuts into the onion mixture. Remove from heat and let the 'saor' cool slightly while you prepare the fish.
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6
In a deep frying pan, heat the neutral oil to 350°F (175°C). You can test the heat by dropping a pinch of flour; it should sizzle immediately.
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7
Dredge the cleaned sardines in the flour, shaking off any excess. You want a very thin, even coating.
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8
Fry the sardines in batches to avoid crowding the pan. Cook for about 2 minutes per side until they are crisp and golden brown.
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9
Use a slotted spoon to transfer the fried sardines to a plate lined with paper towels. Sprinkle immediately with sea salt while still hot.
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10
Select a deep ceramic or glass dish for layering. Avoid metal containers as the vinegar may react with the material.
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11
Spread a thin layer of the onion mixture on the bottom of the dish. Arrange a single layer of fried sardines on top, fitting them tightly together.
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12
Cover the fish with another generous layer of the onion mixture. Repeat the layers until all ingredients are used, finishing with a thick layer of onions on top.
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13
Cover the dish tightly with plastic wrap or a lid. Allow it to cool to room temperature, then refrigerate for at least 24 hours. This resting period is crucial for the flavors to penetrate the fish.
💡 Chef's Tips
Always use the freshest sardines possible; their eyes should be clear and bodies firm. Do not let the onions brown; the goal is a soft, sweet, white marmalade-like base. If the vinegar mixture tastes too sharp, you can add 2 tablespoons of dry white wine to mellow the 'saor'. For a modern twist, some chefs add a few pink peppercorns or a pinch of cinnamon to the onions. Ensure the sardines are completely covered by the marinade to preserve them and maximize flavor absorption.
🍽️ Serving Suggestions
Serve at room temperature, never cold from the fridge, to allow the fats to soften and flavors to bloom. Pair with slices of grilled white polenta for a truly authentic Venetian experience. A crisp, dry white wine like a Soave Classico or a Pinot Grigio delle Venezie cuts through the richness beautifully. Serve as part of a traditional 'Cicchetti' (Venetian tapas) spread with marinated olives and crusty bread. For a main course, accompany with a simple salad of bitter greens like radicchio to contrast the sweetness of the onions.