Originally, a method employed by Venetian fisherman and land lubbers alike, by which to lengthen a sardine´s shelf-life in pre-refrigeration times. The preparation of saor had the added advantage with it´s sweet and sour overtones of perfectly complementing this most humble of fatty fish.
Basically, a marinade of onions sweated in olive oil and vinegar in which the fried fish are steeped for at least a day. But Venice, it´s geographical position, trading status and reputation for all things exotic had access to ingredients and spices whilst Northern Europe was dining on hedgehogs and mud. Pine nuts and raisins are normal additions but recipes utilising cinnamon, cloves, chillies, bay leaves and sugar are not uncommon.
Bending the rules a little, I have used mackerel and browned the onions for additional sweetness and I think the result is just as good. You may judge for yourself.
2 tbsp of raisins
125 ml of dry white wine
2 large or 4 small mackerel, filleted and pin bones removed
2 tbsp of plain flour, seasoned with salt and pepper
100 ml of extra virgin olive oil
2 large onions, peeled, halved and finely sliced
2 bay leaves
1 cinnamon stick, broken into a few pieces
2 tbsp of blanched almonds, roughly chopped
2 tbsp of white wine vinegar
2 tbsp of granulated sugar
Basically, a marinade of onions sweated in olive oil and vinegar in which the fried fish are steeped for at least a day. But Venice, it´s geographical position, trading status and reputation for all things exotic had access to ingredients and spices whilst Northern Europe was dining on hedgehogs and mud. Pine nuts and raisins are normal additions but recipes utilising cinnamon, cloves, chillies, bay leaves and sugar are not uncommon.
Bending the rules a little, I have used mackerel and browned the onions for additional sweetness and I think the result is just as good. You may judge for yourself.
2 tbsp of raisins
125 ml of dry white wine
2 large or 4 small mackerel, filleted and pin bones removed
2 tbsp of plain flour, seasoned with salt and pepper
100 ml of extra virgin olive oil
2 large onions, peeled, halved and finely sliced
2 bay leaves
1 cinnamon stick, broken into a few pieces
2 tbsp of blanched almonds, roughly chopped
2 tbsp of white wine vinegar
2 tbsp of granulated sugar
- soak the raisins in the wine for 15 minutes
- depending on the size of the fillets cut each into 2 or 3 equal pieces. Coat the fish on both sides with the seasoned flour and tap off any excess.
- heat a third of the olive oil in a large frying pan over a high heat and fry the fish for 3-4 minutes, turning once. Lay the fish, skin side down in a shallow dish.
- give the pan a wipe and reduce the temperature to low to medium. Heat the remaining olive oil, add the onions, bay leaves and cinnamon and fry for 30 minutes, stirring occasionally. You’re looking to get the onions to a good, golden brown colour, so adjust the time and heat accordingly.
- add the almonds and allow them to brown slightly, which should take no more than a couple of minutes.
- add the soaked raisins, wine, vinegar and sugar, bring to the boil and allow the liquid to reduce by approx two-thirds. Remove from the heat and spoon the marinade over the fish. Allow to cool before refrigerating for at least a day.
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