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Ingredient
Sardines in Escabeche
Introduce
Chef :
Keith VigonSardines in Escabeche
In Spain and Portugal the spicy marinade is widely used as a traditional means of preserving fish, poultry and game. It is very good with fried fish. Do not use the canned sardines buy from a fishmonger fresh ones.
Ingredient
2 tablespoons
olive oil
6 tablespoons
Olive oil
3-4
bay leaves
2
cloves
1 teaspoon
public
120 mL
wine or sherry vinegar
120 mL
white wine
to taste
Salt and ground pepper
Cooking instructions
* Step 1
Cut the heads of the sardines and split each of them along the belly. Turn them over so that the backbone is uppermost. Press down along the backbone to loosen it and carefully lift out the backbone and as many remaining bones as possible
* Step 2
Close the sardines up again and dust them with seasoned flour. Heat the olive oil in a frying pan and fry them for 2 to 3 minutes on each side stop remove them from the pan and allow to cool, then place in a single layer in a large shallow dish.
* Step 3
To make the marinade, and the olive oil to the oil remaining in the frying pan. Fry the onion and garlic gently for 5 to 10 minutes until soft. Add the bay leaves, cloves, chili and paprika. Add pepper to taste. Fry, stirring for another 1 to 2 minutes
* Step 4
Stir in the vinegar, wine and a little salt. Allow to bubble up then pour over the sardines. When cool, cover and chill overnight or for up to 3 days. Serve garnished with onion, pepper and tomatoes
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