Escabeche of sardines

Escabeche of sardines

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
8 sardines
2 garlic cloves
1 small onion
1/2 carrot
150ml olive oil
75g plain flour, seasoned with a large pinch each of salt and pepper
1 teaspoon smoked sweet paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1/3 cinnamon stick
1 strip pared orange zest
1 strip pared lemon zest
150ml dry white wine
50ml sherry vinegar
salt
freshly ground black pepper

Method

  1. Descale and gut the sardines, then bone them, removing the heads.
  2. Peel and thinly slice the garlic. Halve, peel and thinly slice the onion. Peel and slice the carrot.
  3. Heat the olive oil in a deep frying pan over a medium heat. Coat the sardines in the seasoned flour and fry for 1 minute on each side, until lightly cooked. Remove to a shallow dish.
  4. Sauté the garlic in the oil left in the pan over a low heat until starting to colour, then add the onion and carrot and cook gently for 5 minutes until softening.
  5. Add the paprika, oregano, thyme, bay leaf, cinnamon stick and citrus zest strips. Cook for 1 minute, then add the wine and sherry vinegar and simmer gently for about 10 minutes to allow the flavours to develop and infuse. Season with salt and pepper.
  6. Remove from the heat and set aside to cool, then pour the liquor over the sardines. Leave to marinate in the fridge for 12–24 hours before serving.

Note

  • You can use mackerel in place of sardines. Fillet and pin-bone the mackerel and cut the fillets at an angle into 5–6 cm pieces.
Tags:
Leiths School of food and wine
cookery course
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