Fresh sardines in pickled sauce

It is the season to make some fresh sardines in pickled sauce finger-licking good. The best fishing season is from May to October, warm months in which the surface waters are warmer and there is more plankton, which makes the sardine overfeed and have more fat (omega3).

It is a dish, like many of the ones I show you, very easy, healthy, tasty and quick to make. In addition, you can already find in many supermarkets the sardines clean, which is what most discourages us when it comes to cooking them, isn't it?

Besides, as they are pickled, they last for several days in the refrigerator and are very useful to improvise a dinner, as a toast with sardines, or a coca or empanada or in a salad.

I'll tell you how to make them in no time:

INGREDIENTS: 

• 12 fresh fat sardines seasonal
• 100 ml of water
• 100 ml of olive oil
• 200 ml vinegar (for a very mild marinade, 100 ml)
• 1 large spring onion or two medium ones
• 4 cloves of garlic
• 2 bay leaves
• 2 sprigs of fresh rosemary
• A handful of peppercorns
• 1 teaspoon sweet paprika
• Salt
• Wheat flour

STEP BY STEP RECIPE:

1. The first thing to do is to make sure we have the sardines clean, without the guts, and if they have some scales, scrape them under water. We salt them and dip them in flour, that is, we coat them in batter but shake them to remove the excess flour.
2. Add a little oil and brown the sardines on both sides for a few seconds, remove and set aside on absorbent paper.
3. The oil will probably be quite thick from the flour that has been released. So use another frying pan and pour part of the 100 ml of aove. Heat and add the julienned spring onion and the peeled and sliced garlic cloves, and sauté over low heat for about ten minutes. Then remove the pan from the heat and add the paprika and stir (so that it does not burn).
4. Put the pan back on and turn up the heat, pour in the vinegar, then the water, stir, and lower to medium heat. Add the peppercorns, bay leaf and thyme and cook for 8 minutes, stirring or shaking the pan a couple of times. Carefully place the sardines on top of the sauce and boil for a couple of minutes, shaking the pan to coat them well with the marinade.
5. Place the sardines in a bowl and let stand. Then put in the refrigerator for at least 4 hours. They will be better overnight.

And our new fresh sardines in pickled sauce to eat them as they are, or as I said, on a toast, in empanada, coca, etc.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum