Ingredients (Serves 2)
- 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.
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