Sardelle in saor

Method

Pat the sardines dry and lightly dust with seasoned flour. Heat 100ml olive oil in a large frying pan and fry the sardines for 2-3 minutes per side until golden, then transfer to a serving dish. In the same pan, add the remaining oil and gently fry the sliced onions with the bay leaf until soft and golden, about 8 minutes. Deglaze the pan with white wine and vinegar, then simmer for 5 minutes. Stir in the sultanas and pine nuts, adjust seasoning, and pour the hot onion mixture over the sardines. Allow to cool to room temperature, then refrigerate for at least 24 hours before serving, which permits the flavours to meld and develop the characteristic saor balance of sweet, sour and savoury.