Description
This is one of the most delicious dishes of Venetian cuisine that turns this ordinary fish, like sardines, in a great snack. The recipe - an old method used by the Venetian fishermen for preserving food. Over time the recipe, including new ingredients, have acquired more refined tastes.
Ingredients
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Fish
600 g
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Bow white
1 piece
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Leeks
1 piece
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Shallots
1 piece
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Raisins
50 g
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Pine nuts
50 g
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Pink semi-dry wine
0.5 cup
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Vinegar
0.5 cup
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Olive oil
2 Tbsp
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Flour
-
Salt
Cooking
Clean the sardines. To remove the head, viscera and vertebral bone. Rinse under running water and dry. Fold the resulting fillet along, giving the fish the "original" look.
Lightly flour. In the classic version of sardines fried in large quantities of olive oil. In this embodiment, sardines baked in the oven. So, on a baking sheet with parchment put the fish.
Drizzle with olive oil and put in preheated oven 200°C for 10-15 minutes.
Soak raisins in wine. I used pink dry wine.
Lightly fry the pine nuts.
Chop the onions. For the full taste, I use three varieties of onion.
Sauté onions. Add the raisins along with the wine, add the nuts. Pour in the vinegar and salt. Cook on low heat for another few minutes.
Then, in the free capacity to spread a layer of baked fish on top and add the braised onions. Continue thus, alternating layers (top layer - the bow). Pour remaining marinade. Cover tightly with cling film and put in a cool place for 24 hours.
After this time feeding sardines as a snack.
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