Description
A simple recipe with delicate flavors.
Ingredients
Scale
- 2 tbsp dried raisins
- 1 tbsp pine nuts, toasted
- 1/2 large white onion
- 3 tbsp extra-virgin olive oil
- 4 tbsp white wine vinegar
- Tinned sardines
- Chopped parsley
Instructions
- Start by soaking the dried raisins in double the amount of water for 2-3 hours or preferably overnight.
- Preheat the oven to 320 degrees and toast the pine nuts for 5-8 minutes or until golden brown and fragrant. Set aside to cool.
- Finely slice the onions and heat a medium saucepan over low heat.
- Add the extra-virgin olive oil followed by the onions to the pan and slowly cook for 5-10 minutes or until the onions are translucent. Deglaze with the vinegar and reduce the liquid until almost evaporated. Set aside to cool.
- Line the sardines onto a shallow pan and once the onions and vinegar mixture is cooled, add the raisins, and pour all of it over the sardines.
- Let this marinade for a couple of hours and garnish a toasted slice of barley sourdough with the fish, finished by topping with toasted pine nuts and parsley.