Sweet-and-sour fish

Sweet-and-sour fish

Pesce in saor

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
800g fresh sardines, scaled and cleaned
flour, for dusting
olive oil, for shallow-frying
500g onions, sliced
50g pine nuts
50g sultanas
50g caster sugar
50ml white wine vinegar
pepper

Method

  1. Dust the cleaned fish with flour, then shallow-fry in olive oil until crisp and brown on both sides. Drain well on kitchen paper, then arrange the sardines in a single layer in a shallow dish.
  2. Gently fry the onions in the same pan, adding a little more oil if necessary, until soft, then add the pine nuts, sultanas and sugar. Stir well, then add the wine vinegar and allow to evaporate a little.
  3. Pour the sweet-and-sour mixture over the fish and leave to cool, then refrigerate for at least 24 hours. Eat cold, sprinkled with pepper.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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