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🍽️ Venetian-style Sardines with Raisins

424 kcal · 40 min · 4 servings

Ingredients

• 30 g sultanas
• 750 ml white wine (or grape juice)
• 4 red onions
• 800 g sardines (ready for cooking)
• salt
• pepper
• 5 tbsp flour
• 4 tbsp olive oil
• 3 allspice berries
• 1 tsp coriander
• 2 cloves
• 2 bay leaves
• 250 ml white wine vinegar

Instructions

1. 1. Place the raisins in a small bowl.
2. 2. Cover the raisins with a splash of white wine.
3. 3. Let the raisins soak for 10 minutes.
4. 4. Peel the onions.
5. 5. Slice the onions into very thin rings.
6. 6. Rinse the sardines under cold water.
7. 7. Remove any remaining scales from the fish.
8. 8. Pat the sardines dry with kitchen paper.
9. 9. Season the fish inside and out with salt and pepper.
10. 10. Coat the sardines in flour.
11. 11. Shake off the excess flour carefully.
12. 12. Heat 3 tablespoons of olive oil in a frying pan.
13. 13. Fry the sardines until golden brown on each side.
14. 14. Remove the fish from the pan.
15. 15. Let the fat drip off on kitchen paper.
16. 16. Place the sardines side by side in a baking dish.
17. 17. Wipe the frying pan clean.
18. 18. Add the onion rings to the remaining oil.
19. 19. Sauté the onions over medium heat for 4 to 5 minutes.
20. 20. Stir occasionally.
21. 21. Let the onions become translucent.
22. 22. Add the spices and bay leaves.
23. 23. Pour the remaining white wine into the pan.
24. 24. Pour in the vinegar.
25. 25. Add the soaked raisins to the sauce.
26. 26. Bring the mixture to a boil.
27. 27. Simmer the sauce for 10 minutes.
28. 28. Pour the hot marinade over the sardines.
29. 29. Let the fish cool down.
30. 30. Cover the dish with cling film.
31. 31. Let the sardines marinate in the fridge for one day.
32. 32. Take the dish out of the fridge 30 minutes before serving.
33. 33. This ensures the fish is warm enough for the table.

Nutrition per serving

• kcal: 424
• Protein: 46 g · Fett/Fat: 15 g · Carbs: 12 g