Fiona Dunlop

Marinated sardines with onions in sherry

Sarde en saor

Preparation info
  • For

    6

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

Michele learnt this traditional Venetian seamen’s way of marinating sardines from his grandmother. To give it a Valencian touch, mix in a handful of pine nuts and raisins just before serving.

Ingredients

  • 500 g (1 lb 2 oz) small fresh sardines, gutted and scaled
  • flour

Method

  1. Coat the sardines with flour and fry them in a thin layer of hot oil until they are delicately browned on both sides. Drain on paper towels.
  2. In a separate pan, slowly fry the onions in oil until they are golden. Remove from the heat, add the vinegar and seasoning and stir well.
  3. Alternate layers of sardines and onions in a deep dish, beginning with sar