Fish & Sea
Sarde in saor – sweet and sour sardines
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Delicate sardines meet softly braised onions, vinegar, raisins and pine nuts. Only the long brewing time combines the sweet and sour flavors.
Timing
- For: 4 people
- Preparation: 35 min.
- Cooking time: 20 mins.
- Cooling/stewing time: at least 6 hours; cooled throughout.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 400 kcal
- Protein
- ≈ 27.9 g
- Carbohydrates
- ≈ 27.5 g
- Fat
- ≈ 17.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 350–465 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 600 g of gutted sardines, heads removed · ≈ 480 g · Edible amount without bones or shells
Sardine roh (T105100)
Starting amount × assumed fraction (calculation scenario): 600 g × 80% = 480 g
Varied quantity range: 420–540 g - 500g onions · ≈ 500 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 80 ml white wine vinegar · ≈ 80 g · Assumed quantity / reference product
Weinessig (R121000) - 60 ml white wine · ≈ 60 g · Assumed quantity / reference product
Weißwein trocken (P210000) - 50 g raisins · ≈ 50 g · Assumed quantity / reference product
Rosine/Sultanine (Weinbeere getrocknet) (F840100) - 30 g pine nuts · ≈ 30 g · Assumed quantity / reference product
Pinienkern (H320100) - 80 g flour · ≈ 60 g · Consumed coating / adhering marinade fraction
Weizen Mehl, Type 405 (C214100)
Starting amount × assumed fraction (calculation scenario): 80 g × 75% = 60 g
Varied quantity range: 40–80 g - Olive oil for frying · ≈ 10 g · Unspecified frying oil: 10 g assumed per recipe.
Olivenöl (Q120000)
Varied quantity range: 5–20 g - 1 tsp sugar · ≈ 4 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000)
Not included in the base calculation
- 1 bay leaf · Aromatic / small seasoning or colouring amount
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g of gutted sardines, heads removed
- 500g onions
- 80 ml white wine vinegar
- 60 ml white wine
- 50 g raisins
- 30 g pine nuts
- 80 g flour
- Olive oil for frying
- 1 bay leaf
- 1 tsp sugar
- Salt and pepper
Instructions
- Carefully debone the sardines and pat dry; Lightly salt and coat thinly in flour.
- Fry in portions in a pan with olive oil until golden brown on both sides; drain on kitchen paper.
- Cut the onions into fine strips and braise them in a little olive oil over a low heat for 15-20 minutes until soft, without browning.
- Add vinegar, wine, sugar, bay leaf, raisins and pine nuts and let it boil down for a few minutes.
- Place the fish and onion marinade in layers in a flat dish, let it cool down and leave it covered in the fridge for at least 6 hours.
- Serve chilled; Keep leftovers refrigerated throughout.
Tips
- The next day the sweetness-acid balance is often more rounded. Handle cooking and cooling fish with particular care.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
