Polpo founder Russell Norman's shares his take on classic Venetian dish sarde in saor, using slip soles instead of the traditional sardines in this case: "As a seafaring nation, 13th-century Venice had to devise ways of feeding its sailors often several days or weeks after they had set sail. The technique of preserving lightly fried sardines in vinegar with the addition of sautéed onion and dried fruit and nuts is a wonderful example of necessity as the mother of invention. In one neat package, most of the essential food groups are covered, including, crucially for sailors, onions: high in vitamin C and perfect for keeping scurvy at bay. The dish is extremely tasty and it is still made exactly the same way today. Most fish can be prepared in this style, from sardines to mackerel, prawns to the slip soles here. The dish tastes better after a few days and is always eaten at room temperature."
This recipe was taken from Venice by Russell Norman, published by Fig Tree.