SMALL-SPOTTED CATSHARK IN SAOR

4 servings:

• 500 g small-spotted catshark, skinless
• 500 g onion
• 100 ml water
• 50 ml white or apple vinegar
• 1 bay leaf
• 2 tbsp olive oil
• Pine nuts
• Raisins
• Flour
• Sugar
• Sunflower oil
• Salt

Directions:

1. Cut the catsharks into 5 cm pieces (approx.), season and flour them.
2. Fry in plenty of sunflower oil for 1-2 minutes each side until browned but juicy.
3. Place the fried pieces on a paper towel to absorb excess oil and let them cool.
4. Cut the onions into julienne strips and sauté them with a pinch of salt over medium heat. Try not to brown the onions.
5. When the onions are almost cooked, add water and vinegar, and bring to a soft boil.
6. Lower the heat and let the onion simmer for 35-40 minutes, until tender but juicy.
7. Add the bay leaf and adjust the flavour with a pinch of sugar, if needed.
8. Place a first layer of catshark on the recipient, then cover it with the onions, pine nuts, and raisins.
9. Lay more layers on top until no more ingredients are left.
10. Let it cool at room temperature.
11. Cover it with plastic wrap and refrigerate it for at least 24 hours.