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Butterflied
Sardines in Escabeche
 What
is "escabeche"? Spanish escabeche is traditionally
a sauce in which fish was preserved. Today escabeche is
used in many Spanish recipes including some game dishes
such as rabbit but by far the most popular combination is
with mussels. This recipe uses fresh sardines, the fish
are always cooked first in olive oil, then using the same
pan the escabeche is made, reduced, and then poured over
the fish. The sauce whilst simmering smells quite strong
with a generous amount of wine vinegar playing a vital role
in flavour. The fish however, although delicate taste great
and flavour is enhanced through the use of herbs and garlic
in the escabeche infusion.
You
will need:
12
Sardines
50g Plain flour
200ml Olive oil
80ml White/red wine vinegar
½ Teaspoon hot
smoked paprika
1 Small onion, diced
Sprig of fresh thyme
Sprig of fresh rosemary
6 Garlic cloves
Salt
Pepper
Handful broadleaf parsley, chopped
Method
- Butterfly
the sardines by removing the head, gutting and pulling
out the spine.
- Dust
each fish in the flour then fry for 2 minutes each side.
Once cooked place the fish onto a cazuela.
- Whilst
the pan is still hot add the remaining ingredients except
the parsley, bring to the boil and then simmer for 10
minutes.
- Pour
the infused oil over the sardines and leave to cool for
half an hour.
- Serve
the fish on salad and garnish with the parsley.
- Enjoy
the now infused oil with fresh crusty bread for dipping.
Serves
4
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