16 sardines, filletted cover with 100 g all-purpose flour and fry in a pan with 6 tbsp. Coffee Seasoning Oil on both sides until golden brown.
Marinade:
2 onions cut into stripes
125 ml Neuburger White Wine add
250 ml water cover it and simmer until soft. Set aside and let cool down. Season with
30 g raisins
30 g pine nuts
80 ml Bouvier TBA Wine-Vinegar and salt, pepper freshly ground.
Layer sardines and onions in a bowl, pour the marinade (ca. 1/2 l) over it and marinade it for at least 2 hrs.
serves 4
