FREE RECIPE from DANIEL BELLINO ZWICKE
SARDE en SOAR
VENICE
PESCE en SOAR “SWEET & SOUR FISH "FREE RECIPE" from Daniel Bellino
Pesce en Soar is derived from the famous Venetian Dish “Sarde en Saor” or Soar Sardines. This dish is served in restaurants, Trattoria, and Wine Bars (Bacaro) all over Venice, but is especially popular at the many Venetian Wine Bars, known as Bacaro “The House of Bacchus” in Venice, where the Sarde en Saor is one of many great little dishes known as “Cichetti” (Small Bites). This dish is also known as Sarde Agro Dolce in Sicily, Agro Dolce meaning Sweet & Sour.
Pesce en Saor (Sour Fish) is a wonderful dish to pick for your Feast of The 7 Fish. It is especially great at this meal or any dinner party as it can and should be prepared a day in advance, as the fish needs to marinate in the sweet and sour onions.
FREE RECIPE
INGREDIENTS:
1 ½ pounds Monkfish Filet cut into ¾” medallions
3 medium Onions, peeled and sliced ¼” thick
5 tablespoons Olive Oil
5 tablespoons Balsamic or Red Wine Vinegar
4 tablespoons Sugar
5 tablespoons Raisins
Sea Salt & ground Black Pepper to taste
Flour (about 6 tablespoon 2-3 Tablespoons Fresh chopped Parsley or Chives
1) Place onions in a large frying pan with Olive Oil and cook over low heat for 25 minutes.
2) Soak Raisins in hot water for 20 minutes then drain.
3) Add sugar, vinegar, salt, pepper, and raisins to onions and cook 3 minutes. Remove from heat and let cool.
4) Season Monkfish with salt & pepper. Dust each piece of fish into flour. Shake off excess flour.
5) Place olive oil or vegetable oil in a large non-stick frying pan. Cook fish in pan about 1 ½ minutes per side over a medium heat until all the fish is cook. Put on a plate and let cool to room temperature.
6) In a shallow glass or ceramic Casserole Dish, place
a third of the onion mixture across the bottom of the casserole. Then place a layer of half the fish over these onions. Place a third of the onions over the fish, then
top with the remaining fish. Top with remaining onions. Cover tightly and place in the refrigerator overnight (or at least 2 hours) to serve the next day.
7) To serve remove the fish at least 45 minutes before serving. Place two pieces of fish on each person’s plate in a crisscross fashion. Garnish, by sprinkling Chives or Parsley over top.
NOTE: You can serve Buffet Style, leaving the Pesce en Saor in the casserole or other nice serving dish for guest to help themselves. You can also place a piece of toasted bread on plate or nice slice of ripe tomato, or Cucumber, then top with Fish and Onions.
PS .. You can use practically any fish you like for this preparation. Good alternate choices of fish would be; Sardines, Swordfish, Shrimp, Sea Scallops, or any fish that you might catch yourself. And remember, this dish is not just for The Feast of The 7 Fish but any day of the year. An optional garnish that is very nice for this dish is toasted Pignoli Nuts sprinkle over the top.
Enjoy!
The FEAST of The 7 FISH COOKBOOK
Daniel Bellino Z
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