Versatile saor pairs well with most fish
| • | A taste of Venice |
By Wanda A. Adams
Advertiser Food Editor
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Here's a classic Venetian recipe that can be prepared with almost any kind of fish. I think it would even be good with chicken. At a popular cicheti spot (a wine bar specializing in small dishes eaten standing up), they even make it with shrimp and serve it on toast — delicious!
I made this with salmon and also au (swordfish) and in both cases it was delicious — rich and decadent. I think a local fish such as moi or monchong or any reef fish would be great with this marinade. Note that you need to start this the day before to allow marinating time (although impatient me made it in one night, and it was still yummy).
The trick is to get the proportions right for the kind of fish you're using. If it's an oily, rich fish, such as salmon or butterfish, use very little oil and more vinegar; if it's a more lean, salty fish, use more oil, less vinegar.
PESCHI IN SAOR
(Fish in onion marinade)
The night before: Slice onions into thin crescents. In a Dutch oven or other heavy-bottomed pan, heat a tablespoon or two of olive oil over medium heat and place onions in pan. Slowly cook onions over low heat until translucent and wilted. Add vinegar and sugar and cook until onions are soft, dense and golden-brown, but still retain their shape; about 30 minutes.
Dredge cleaned small fish (sardines, akule, whatever) or fish fillets (salmon, au, moi, monchong, sole, etc.) in flour, salt and pepper. In a saute pan, heat olive oil over medium-high heat and fry fish until golden brown, turning once.
In a casserole, layer fish and onion mixture, scattering pine nuts and raisins over each layer and adding salt and pepper to taste. Refrigerate overnight and bring to room temperature before serving, or reheat.
Makes 6 servings.
* Sweet onions, such as Maui onions, would be nice but are optional.
** You can use any fish you like, although sardines, sole, trout or mullet are traditional. Use small, whole fish if you wish to be authentic; otherwise, fillets or steaks are fine.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
