Sardines in Saor
- 1 medium fennel bulb
- 1 pound fresh sardines
- Maldon or other flaky sea salt
- ½ cup champagne vinegar
- 2 tablespoons sugar
- 1 bay leaf, preferably fresh
- 1 teaspoon ground cinnamon
- ¼ cup raisins
- ¼ cup pine nuts, toasted
Instructions:
- Cut the stalks off the fennel bulb and reserve the fronds for garnish. Halve the fennel bulb lengthwise. Using a Benriner (Japanese mandoline) or other vegetable slicer, shave the fennel into paper-thin slices; or use a large sharp knife to slice it as thin as possible.
- To prepare the sardines, scrape off any scales with a blunt knife; cut off the fins. Cut off the head and tail of each fish and slit it open down the stomach. Pull out the backbone and the guts (a messy job but quite easy). Open out the fish and cut the 2 fillets apart. Rinse the sardines well under cold water to remove any blood, and pat dry.
- Lay the fillets skin side up in a baking dish that holds them in a single layer, sprinkle with salt, and scatter the shaved fennel over them.
- Combine the vinegar, sugar, bay leaf, cinnamon, and raisins in a small saucepan, bring to a boil, stirring to dissolve the sugar, and boil for 3 minutes. Pour the vinegar mixture evenly over the sardines. Let cool before serving.
- (The sardines can be refrigerated for up to 3 days; serve cold, or bring to room temperature before serving.)
- Just before serving, scatter the pine nuts and reserved fennel fronds over the sardines.