Lightly Pickled Sardines
- 1/2 cup white wine
- 1/4 cup currants
- 500g sardines, cleaned
- 1 cup olive oil
- 1 large onion, sliced thinly
- 1/3 cup white wine vinegar
- 1/4 cup roasted pine nuts
- 1 cup flour, seasoned with 1 tsp salt and 1/2 tsp white pepper
Combine wine and currants in a bowl. Soak for 30 minutes. Drain and set aside.
Heat 1/4 of a cup of olive oil in a heavy-based saucepan over a medium heat. Dust the sardines with the seasoned flour then fry until golden brown. Use a slotted spoon or spatula to remove the sardines from the oil and set aside.
Heat remaining oil over medium-high heat in a heavy-based pot. Add onion and cook until browned, approximately 10–12 minutes. Add vinegar, reduce heat to medium-low, and cook until soft (6–8 minutes). Stir in currants (macerated in wine), pinenuts and season with salt and pepper, leave this mixture to cool. Place half the sardines on bottom of a 20cm x 20cm dish and cover with half the onion mix. Place remaining sardines on top, cover with the rest of the onion mix. Marinate in refrigerator for a minimum of four hours.