Pesce in Saor – Toby Gush – Chianti



500g tommy ruff, garfish, or sardine fillets
Flour for dusting
Extra virgin olive oil
2 brown onions, finely sliced
100g sultanas
2 fresh bay leaves
5g whole peppercorns
150 ml white wine
250 ml red wine vinegar
500 white wine vinegar


Sweat onions in olive oil on a low heat until they turn translucent, add sultanas, bay leaves, peppercorns and salt to taste. Turn the heat up to high and deglaze the pan with white wine. Once alcohol has boiled off, add vinegars and simmer gently for 10 minutes. Allow the marinade to cool.
In the meantime, heat olive oil in a second pan, lightly dust fillets with plain flour and fry until golden. Immerse fish into the cooled liquid and leave to marinade for at least 24 hours.

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