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