Sardine fillets with escabeche, anyone?
Wondering how to prepare them?
Don't worry, it couldn't be easier!
My grandmother taught me this recipe for cooking sardines in escabèche.
I love it because it is very easy to make. It surprises you ? So, to convince you, look:
- 12 sardine fillets.
- 3 onions.
- 8 carrots.
- 2 cloves of garlic.
- 1 clove.
- 1 sprig of thyme.
- 2 bay leaves.
- 20 cl of wine vinegar.
- Olive oil.
- Salt and pepper.
1. In a large skillet, pour a little olive oil over medium heat.
2. Gently place the sardine fillets on it.
3. Cook 3 min on one side, 3 min on the other.
4. Using a slotted spoon, remove the sardines, draining them well.
5. Spread them in a large dish with raised edges.
6. Peel the onions and cut them into thin slices.
7. Peel the garlic cloves and crush them.
8. Peel the carrots and cut them into rings.
9. In a sauté pan, heat some oil.
10. Add the onions.
11. Add the carrots.
12. Put the garlic, a pinch of chilli, the clove.
13. Season with salt and pepper.
14. Pour in the wine vinegar.
15. Mix well and cover with a lid.
16. Simmer over low heat for 10 min.
17. Pour this marinade over the sardines.
18. Cover with aluminum foil.
19. Refrigerate without touching it for 2 days.
There you go, your sardines in escabeche are ready :-)
Nothing complicated, right? And it took you 30 minutes to prepare them. In addition, your guests can even arrive late, it won't be cold!
Kindly ask your fishmonger to prepare the sardines by removing the heads, the scales and gutting them. You will save a lot of time!
You can replace the wine vinegar with white wine:but you will lose some of the acidity that makes this recipe so charming.
Another variant, if you want to make sardines in tomato escabèche, add 2 tablespoons of tomato puree after sautéing the onions.
