In a dry frying pan, toast the pine nuts under medium heat until golden brown on both sides. Set aside. in a medium bowl, soak the raisins in warm water for 15 minutes.

Remove the head, scale the sardines, and make a lateral cut along the belly to gut them; the sardines should remain whole. Rinse them under cold water and pat dry with kitchen paper. Salt the fish, then place it in a bowl of flour and coat the sardines, shaking off any excess flour.

Heat the sunflower oil in a pan over medium-high heat and deep-fry the sardines for a few minutes on each side, until they’re crispy on the outside and opaque inside. Drain them on a plate lined with kitchen paper. Salt the fish before coating in flour, and repeat the process with the remaining sardines, working in batches.

In another pan, heat the olive oil and add the sliced onions seasoned with salt and pepper. Cook over low heat for about 20 minutes, stirring occasionally. The onions should become very soft without browning.

Once the onions are soft, add the vinegar and mix well. Stir in the bay leaves, brown sugar, toasted pine nuts, and the soaked raisins (drained). Cook for a few more minutes, then turn off the heat.

In a small terrine or deep dish, arrange a layer of sardines, add the saor, and continue layering until the sardines are used up. Then, top with a layer of saor.

Cover the dish with cling film and refrigerate overnight to allow the flavors to develop.

Remove the sardines from the fridge about 30 minutes before serving. Serve with toasted white bread or slices of grilled polenta.