Sweet and sour sardines
- Preparation and cooking time
- Total time
- + 24 hours marinating
- Easy
- Serves 4
Skip to ingredients
- 12 sardinescleaned, heads and backbones removed, butterflied
- 1½ tbsp plain flour
- vegetable oilfor frying
- 40g raisins
- 4 tbsp white wine
- 1 large white onionpeeled and thinly sliced
- 2 tbsp extra-virgin olive oil
- 125ml white wine vinegar
- a pinch ground cloves(optional)
- 1 tsp crushed coriander seeds(optional)
- 1½ tbsp pine nuts
Nutrition: per serving
- kcal409
- fat21.7g
- saturates4g
- carbs17.8g
- sugars22g
- fibre2g
- protein32.2g
- salt0.5g
Method
step 1
Dust the sardines in the flour and shallow-fry in oil over a medium-high heat for 1 minute on each side until golden and crisp. Season with salt and set aside on some kitchen paper to drain.
step 2
Soak the raisins in the white wine for 15 minutes. Meanwhile, gently cook the onions in a frying pan with the olive oil over a low heat for 10 minutes until soft and transparent, then add the vinegar, the wine from the raisins (set the raisins aside), some freshly ground pepper and the spices, if using. Simmer gently for 10 minutes then remove from the heat. Taste the mixture – if it is too sharp, stir in a pinch of sugar.
step 3
Put a layer of sardines in a dish, top them with some of the onion, raisins and pine nuts, and continue layering until the sardines are used up, then top with a layer of onions, raisins and pine nuts, and finish with the rest of the vinegar sauce poured over the top. Cover and marinate for at least 24 hours in the fridge before serving. It will keep in the fridge for up to one week.
step 4
Eat at room temperature, removing from the fridge an hour before you want to enjoy them. Serve the sardines on slices of toasted or fresh baguette, or grilled polenta.
