Recipe of the sea: PESCE IN SAOR MARINATED FISH
CATCH OF THE DAY
WATER AND SUN: LET’S GET ON THE BOAT! TRIESTE IS RIGHT ON THE GULF OF TRIESTE, SO YOU EAT A LOT OF FISH HERE. A SUNNY DISH THAT YOU MAKE IN ADVANCE AND EASILY TAKE WITH YOU WHEN YOU GO BOATING IS PESCE IN SAOR.
What you need:
6 white onions
1 bay leaf
150 ml white wine vinegar
30 g white raisins,
soaked in lukewarm water and drained
30 g pine nuts,
roasted for 15 min at 150°C
500 gr fish of your choice
(sardines, sole, mullet)
2 tbsp leaf parsley, for serving
flour
olive oil, for frying
peanut oil, for frying
salt and pepper
How to make it:
Sauté the onions with bay leaf and a pinch of salt in a generous splash of olive oil. Let them stew on low heat for about 30 min until they have become soft and sweet. Add vinegar, raisins and pine nuts and cook on medium heat for another 5 min. Stir regularly. Clean fresh sardines or use already cleaned fish. Pat the fish dry with kitchen paper and heat a layer of peanut oil in a
frying pan. Lightly flour the fish and fry until lightly browned on both sides. Drainthe fried fish on kitchen paper. Sprinkle with salt and pepper. Place the fish side by side in a bowl and pour the hot onion marinade over it. Cover with plastic wrap and refrigerate. Leave to marinate for preferably at least 1 day.Let the fish come to room temperature. Sprinkle with some chopped parsley.
Out: The Bible of Italian Cuisine (De Bijbel van de Italiaanse Keuken) by Maud Moody,
Nina Bogaerts and Leonardo Pacenti
Maud has written several cookbooks, her most recent book is Toscanini: Pasta.