Sardines in Escabeche

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 945
• Protein: 62 g
• Carbs: 25 g
• Fat: 66 g

Ingredients

• 12 piece European pilchard ( whole, gutted and scaled )
• 100 g Wheat flour ( for dredging )
• 150 ml Extra virgin olive oil ( for frying and marinade )
• 1 piece Onion ( finely sliced )
• 1 piece Carrot ( thinly sliced )
• 4 piece Garlic ( crushed cloves )
• 150 ml Red wine vinegar ( for deglazing )
• 100 ml Mineral water ( to dilute the marinade )
• 2 piece Bay leaf ( whole )
• 1 piece Thyme ( whole sprig )
• 1 tsp Smoked paprika ( powdered )
• 1 pinch Black peppercorns ( whole peppercorns )
• 1 pinch Gray sea salt ( for seasoning )

Instructions

1. Fish preparation

   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. Frying

   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. Aromatic base

   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. Deglaze and reduce

   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. Marinating

   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.

Chef's tips

• 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.

Storage

Keeps for 4 to 5 days in the refrigerator in an airtight container, always submerged in the marinade.