Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Sardines in Saor
Sardines marinated in onions, refined with olive oil, raisins and pine nuts.
| Ingredients (2 servings) | ||
|---|---|---|
| 350 | g | sardines |
| 60 | g | all-purpose flour |
| olive oil (for frying) | ||
| 1 | white onion, cut into rings | |
| 10 | g | raisins |
| 10 | g | pinenuts |
| 5 | g | sugar |
| 50 | ml | white wine vinegar |
| sea salt | ||
Method:
- Carefully unfurl the sardines and remove the backbone. Make sure that the two fillets still remain connected at the back. Dip in flour.
- In a saucepan, pour at least a finger's worth of olive oil and heat until it forms streaks. Fry the sardines until they are cooked and have taken on a nice colour. Only put as many sardines in the pan as you can fit comfortably. If necessary work in batches.
- Sauté the onion with the sultanas and pine nuts in a little olive oil until they are translucent and soft. Add the sugar, immediately deglaze with vinegar and leave to cool.
- Pour the onion mixture over the fried sardines in a bowl and refrigerate for at least six hours.
