Pickled Sardines

Pickled Sardines

A lovely delicate Summer starter or little appetiser for a cocktail party.
The mild vinegar pickle firms up the flesh of the sardines and cuts through
their natural oiliness.

Ingredients (serves 2)
– ½ fennel bulb, cored and cut into batons 2½”    by ¼”
– ½ onion, peeled, halved and cut into thin    slices
– ½ carrot, peeled and thinly sliced
– 1tsp dried oregano
– 2 fresh bay leaves, torn or chopped
– flaked sea salt and milled black pepper
– 6 medium sardines (140-195g), cleaned,    scaled and filleted
– 240ml Champagne vinegar (or mild white    wine vinegar)
– 120ml cold water
– 170ml extra virgin olive oil

Method
Combine the vegetables and scatter ½ in a china or shallow glass dish.
Sprinkle the vegetables with ½ the oregano and 1 of the bay leaves.
Season with salt and pepper.
Lay the sardine fillets on top, skin side up.
Scatter with remaining vegetables, herbs and seasoning.
Pour the vinegar and cold water over.
Leave to cure at room temperature until opaque and slightly firm (about
20-25 minutes for medium fish).
Pour off the pickling liquid and cover the sardines and vegetables
with olive oil.
Cover with cling film and refrigerate until needed.
Serve chilled with some of the vegetables and
a little of the oil.
A large chunk of crusty bread wouldn’t go
amiss either!

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