Fresh Sardines in Escabeche
Prepare this simple dish the day before for a perfect luncheon, or to snack on with cocktails.
- 12 sardines
- ½ cup olive oil
- Salt and pepper
- 1 ½ cups wine vinegar
- ½ cup water
- ½ Tbsp fennel seed
- 1 Tbsp coriander seed
- 1 tsp black peppercorns
- 3 bay leaves
- 1 pinch saffron
- 1 tsp salt
- 1 tsp sugar
- 1 onion
- ½ cup roasted almonds
In a saucepan, place marinade ingredients and boil for one minute.
Remove from heat and let cool. Set aside.
Clean, scale, and remove heads of sardines. You may ask the person at your fish market to do this for you.
Salt, pepper, and dredge sardines in flour.
In a pan with hot oil, fry sardines until golden.
On a dish, place sardines and cover with Garnish. Pour Marinade over combination.
Refrigerate for 12 hours.
Serve at room temperature with olives and parsley.