Venetian-Style Sardines
Venetian-Style Sardines - This appetizer is simple and easy to make
Healthy, because
Even smarter
Nutritional values
The protein-rich starter contains a lot of selenium. The trace element acts as a radical scavenger in our body and fulfils important functions in thyroid metabolism.
Even the double portion is quickly made. The antipasti can be kept in the refrigerator for a few days - so you have more of it.
(Percentage of daily recommendation)
| Calorie | 424 kcal | (20 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 20 μg | (100 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 979 mg | (24 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 812 mg | |||
| Cholesterol | 3.6 mg |
Ingredients
- Ingredients
- 1 ounce golden raisin
- 1 ½ pints white wine (or grape juice)
- 4 Red onions
- 2 pounds Sardine (ready to cook)
- salt
- peppers
- 5 tablespoons Pastry flour
- 4 tablespoons olive oil
- 3 allspice
- 1 teaspoon Coriander
- 2 cloves
- 2 bay leaves
- 1 cup White vinegar
Kitchen utensils
Preparation steps
Cover raisins with a little white wine and soak for 10 minutes.
Peel the red onions and cut into very thin slices.
Rinse the sardines and remove any visible scales.
Pat dry with paper towels and season the inside and outside with salt and pepper.
Dredge the sardines in flour and shake off the excess.
Heat 3 tablespoons of olive oil in a pan. Fry both sides of the sardines until golden brown. Remove and place on paper towels to drain. Arrange sardines in the baking dish, placing them side by side.
Wipe the pan with a paper towel. Using the remaining oil, sauté onions over medium heat for 4-5 minutes until translucent. Add spices and bay leaves.
Pour in the white vinegar.
Add the raisins and bring the mixture to a boil. Simmer for 10 minutes. Pour hot marinade over the sardines and let cool. Sardines can be stored in the refrigerator for up to 1 day. Let sit at room temperature for 30 minutes before serving.
