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Wednesday, April 1, 2009

Double Header!

Wanting to do something different with sardines I came up with this way of preparing and presenting them. They certainly make a statement!

Serves: 4

8 sardines, washed and scaled
1-tablespoon white vinegar
1-teaspoon sugar
150ml olive oil
2 tablespoons chopped rosemary
1 garlic clove, crushed
1-teaspoon sea salt (I use Maldon Smoked Sea Salt)
Pinch cayenne pepper
Ground black pepper
Roasted red pepper strips (I bought mine in a jar at the supermarket)


Gut each fish including inside the head area and remove the backbone, leave the head and tail tip intact. Trim sides to so they look nice and neat, wash them very carefully then pat dry. Place in a large dish. Mix all the other ingredients together, except the red peppers, and pour over the fish and leave to marinate for at least six but preferably twenty-four hours. Forty-eight hours would be even better.

Remove the sardines from the marinade, drain and wipe them down gently. Place some roasted red pepper strips inside each one and shape them into circles with the head meeting the tail then turn them upright. Serve chilled, two to a plate with a little of the marinade mixture spooned over the top and a sprinkling of sea salt.

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