Sardines in saor
Instructions
Sardines should be cleaned of the head and entrails, squamate and finally wash and dry.
After flour, FRY in hot oil a few at a time making them golden brown.
Then they lean on paper towels and let cool.
At the same time it also lightly fry the onions cut into battens; just imbiondite, you pour the vinegar and salt while cooking up the absorption of the vinegar.
In a bowl you will have either a layer of sardines and onions; on top of each layer of onions plus pine nuts and sultanas (done previously soaked in hot water).
The dish should be served 48 hours after its preparation.
Ingredients and dosing for 4 persons
- 600 g of sarde
- 600 g of white onion
- 100 g of pine nuts
- 100 g of sultanas
- 25 cl of red wine vinegar
- Salt
- For frying:
- Frying oil
- Flour