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Fish, Italy

Sardines in saor with polenta

Sardines in saor with polenta is a Venetian dish of fried sardines marinated in vinegar cooked onions, raisins and pine nuts, served with polenta. It takes 50 minutes for 4 people, has a medium difficulty, and costs about €3.40 per person. The key to success is letting it rest, the marinade softens the fish and deepens the flavors.

Tonight, Venice on a plate, fried sardines coated in sweet and sour onions, raisins and pine nuts, served with polenta.

Sardines in saor with polenta
Total time
50 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Sardines in saor with polenta play with a sweet and sour balance that surprises on the first bite. The vinegar cuts through the softness of the slow cooked onions, the raisins bring a touch of sweetness, the pine nuts a light crunch. Under the marinade, the sardine flesh stays firm and flavorful, far from the overly fishy taste people sometimes expect.

It's a dish for a summer or early fall dinner, when fresh sardines look good and you have a bit of time ahead. Many cooks make it the day before for a meal with adults, since resting actually improves the flavor. Mon Chou suggests it as a change from the usual grilled fish, with real history behind every plate.

The ingredients

4 people

Fish counter

  • Fresh cleaned sardines 800 g

Fruits and vegetables

  • Onions 4

Pantry

  • Raisins 40 g
  • Pine nuts 30 g
  • White vinegar 10 cl
  • Flouroften in the pantry 4 tbsp
  • Instant polentaoften in the pantry 250 g
  • Oil for fryingoften in the pantry 15 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten, Tree nuts

The step by step recipe

  1. Slice the onions thin, let them soften slowly in the olive oil with a pinch of salt. 20 min

    Cook them over very low heat until translucent, without browning.

  2. Add the vinegar, raisins and pine nuts, let it reduce for a few minutes. 5 min

    Plump the raisins in warm water beforehand, they turn out softer.

  3. Flour the sardines and fry them in hot oil, 2 minutes per side. 8 min

    Pat them dry well before flouring, so the oil doesn't splatter.

  4. Layer the sardines in a dish with the onions, and let rest for at least 1 hour. 1 h

    Press down lightly so the marinade coats them evenly.

  5. Cook the polenta according to the package, with salt, and serve it with the warm sardines. 8 min

    Stir constantly to avoid lumps.

Our tips to get it right

  • Pick sardines with bright eyes and firm flesh, that's the foundation of a good saor.
  • Slice the onions thin and even so they all soften at the same pace without catching.
  • Drain the fried sardines well on paper towels before marinating them, excess oil otherwise dilutes the sweet and sour flavor.

The variations

  • Swap the sardines for mackerel or herring fillets, the marinade works just as well on another oily fish.
  • For a fish free version, use fried slices of eggplant or zucchini instead of the sardines, the sweet and sour idea stays the same.
  • For kids, serve the polenta on its own with a bit of butter and offer the sardines without the sharp vinegar bite, setting aside a milder part of the marinade.

What to serve it with

  • A glass of cold dry white wine
  • A bitter arugula salad
  • Crusty bread for the marinade

Storage

Sardines in saor keep for 2 to 3 days in the fridge in a sealed container, and they actually taste better the next day. They don't freeze well because of the marinade. Serve them cold or at room temperature, and avoid reheating over high heat so the fish doesn't dry out.

Questions about this dish

Can you make sardines in saor ahead of time?

Yes, it's actually recommended. Make the dish the day before and let it rest in the fridge overnight, the sweet and sour flavor develops better over 24 hours.

Can you use frozen sardines instead of fresh?

Yes, as long as you thaw them fully and pat them dry before flouring. The frying will be less crisp if they release water.

What if you don't like white vinegar?

You can use a milder white wine vinegar, slightly reducing the amount. Avoid balsamic vinegar, which changes the color and flavor of the dish too much.

Why flour the sardines before frying?

The flour forms a thin crust that protects the flesh and keeps it from falling apart during cooking. It also helps the marinade cling better to the fish afterward.

How long does it take to make sardines in saor with polenta?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in sardines in saor with polenta?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does sardines in saor with polenta cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, tree nuts. Always check the labels of the products you buy.

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