Sardines in Escabeche
Ingredients
- 12 pcEuropean pilchard (whole, gutted and scaled)
- 100 gWheat flour (for dredging)
- 150 mlExtra virgin olive oil (for frying and marinade)
- 1 pcOnion (finely sliced)
- 1 pcCarrot (thinly sliced)
- 4 pcGarlic (crushed cloves)
- 150 mlRed wine vinegar (for deglazing)
- 100 mlMineral water (to dilute the marinade)
- 2 pcBay leaf (whole)
- 1 pcThyme (whole sprig)
- 1 tspSmoked paprika (powdered)
- 1 pinchBlack peppercorns (whole peppercorns)
- 1 pinchGray sea salt (for seasoning)
Method
Firm sardines infused with a sharp vinegar and smoked paprika marinade. The scent of confit garlic and bay leaf promises a bold starter where acidity perfectly cuts through the oily fish.
- 1
Scale and gut the sardines. Rinse with clear water and pat dry thoroughly with a cloth. The skin must be dry for the flour to adhere properly.
- 2
Dredge the sardines in wheat flour, tapping off the excess. In a pan, heat the olive oil. Fry the sardines for 2 minutes per side until golden. Arrange the fish in a deep dish.
- 3
In the same oil, toss in the sliced onion, thinly sliced carrot, and crushed garlic. Sauté without browning. Once the vegetables are tender, add smoked paprika, bay leaf, and thyme.
- 4
Pour in the red wine vinegar and water. Bring to a boil. The mixture should bubble and release its aromas. Season with sea salt and add the black peppercorns.
- 5
Pour the boiling marinade over the sardines. The liquid must completely cover the fish. Let cool to room temperature then refrigerate for at least 12 hours.
Frequently asked questions
How do you get this dish right?
- Wait at least 24 hours before eating; that's when the balance between oil and vinegar is perfect.
- If the marinade doesn't cover everything, add a bit of cold olive oil.
- Do not overcook the sardines in the pan; they will finish 'cooking' in the vinegar's acidity.
How long does this dish keep?
Keeps for 4 to 5 days in the refrigerator in an airtight container, always submerged in the marinade.
