Tuesday 26 November 2019

Marinated sardines

30 minutes to prepare Serves 4




Marinated sardines has always been part of my aperitivo, accompanying any vegetables, cheese plate or slices of toasted bread I prepare.
Sometimes it is even the centerpiece. I enjoy the sardines with a large tomato, onion, and caper salad.
I never get tired of them, and one of the beauties of home-marinated sardines is that they keep for a week or more in the refrigerator, so I don’t have to make them often.

Unfortunately your marinated fish will be as good as your raw ingredients and no better.
It is a kind of Mediterranean cevice, and you need good, fresh sardines, in order to make the dish.

Incidentally the humble sardines are among the healthiest fish one can eat; they have lots of Omega-3 and Vitamin D, with far less Mercury than larger fish.
But for me this is just a bonus, since I eat my sardines because I adore their absolutely wonderful, fresh taste!
Serve on slices of crusty bread, or take my lead and serve as main course, complementing greens, vegetables, beans or grain dishes – Marinated sardines is extremely versatile and easy to pair.

Here's what you will need for the 4-serving recipe:

20 sardines, cleaned
white wine vinegar
EVO oil
pink pepper

  1. Working with one sardine at a time, use a knife to remove the head. Without piercing the fish all the way through, use the tip of the knife to loosen the spine and remove the bones from the flesh
  2. Rinse the cavity with running water and transfer the deboned sardine to a small bowl. Lightly season the cavity with salt. Repeat with remaining fish
  3. Cover sardines with white vine vinegar and let them marinate for 4 hours in the fridge
  4. When the marinade time has passed, take off fish and rinse them under water. Then, let them drain for 1 hour in a colander
  5. Place sardines in a bowl and cover them with EVO oil. Add pink pepper and enjoy!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

No comments:

Post a Comment