Ingredients
- 800 g anchovies, pilchard, horse mackerel, mackerel, or other oily fish
- 2 onions
- 2 cloves garlic
- 200 ml white wine
- 50 ml vinegar
- rosemary
- parsley leaf
- laurel leaf
- pepperoncino or tabasco sauce
- 1 lemon
- 100 ml olive oil
- 300 ml fish broth
Preparation
Roll the fish in bread flour and polenta mixture and fry. Sprinkle with salt and soak up excess oil using paper towels.
Sauté** onion strips in olive oil. Add chopped parsley, laurel, salt, and pepper.
When the onions start turning golden in color, add white wine and vinegar and reduce briefly.
Pour in the broth, season with salt, pepper, lemon juice, and some pepperoncino or tabasco sauce, and add more olive oil.
While the marinade is still warm, add shredded rosemary (don't skimp!) and chopped parsley, and pour over the fried fish.
Leave the fish to marinate. Saor is best enjoyed the day after preparation.
* Saor – a fish preparation method which involves pouring simmered marinade made from olive oil, garlic, vinegar, rosemary, and parsley over fried fish.
** Sautéing – a cooking method wherein food is cooked shortly and quickly in oils or fats in a shallow pan on high heat.
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