Pesce in Saor from Mediterranean Seafood by Alan Davidson
This Venetian recipe can be applied to many fish. ‘Saor’ means ‘sapore’ or ‘flavour’. The procedure followed is essentially one of marinating the fish, and its original purpose was no...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Spatula
- Plate
- Baking dish
Ingredients
- 1 kg (2¼ lb) sardines (fresh; if buying them in Venice ask for sardele)
- 1¼ kg (2¾ lb) white onions
- 300-450 ml (10½-16 fl oz) wine vinegar
- flour and salt
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