Homemade marinated sardines with vinaigrette

I am back on the attack with this oily fish preparing some homemade marinated sardines with vinaigrette that you will love.

A few days ago I told you that it was sardine season and I showed you how to make pickled sardines. This time instead of fried, I am going to make them marinated and the sauce a vinaigrette, the usual Spanish one.

A very useful recipe for dinners since you can leave them in the fridge for several days and then, like the pickled vegetables, you can eat them in toasts, pies or accompany them with rice, quinoa, etc. to make a super complete and healthy dish.

INGREDIENTS: ( 16 units)

• 16 fresh sardines
• Sea salt
• Rosemary sprig
• 1 chili pepper and 2 garlic (optional)
• 1 lemon
• 1 red bell pepper
• 1 green pepper
• 1 yellow bell pepper
• 1 spring onion
• 2 tablespoons vinegar
• 150 ml extra virgin olive oil (AOVE)
• 1 hard-boiled egg (optional)
• Fresh parsley

STEP BY STEP RECIPE:

1. The first thing we have to do is to clean the sardines (Ideally, the fishmonger should do it for you, and ask him to remove the guts, head and bones). They should also be carefully scraped with a knife to remove the scales and run them under cold running water. Then cut them in two, leaving two fillets for each sardine.
2. In a large bowl put a large amount of coarse salt, covering the entire surface with a finger. We place the sardines with the skin upwards, and then we cover again with salt another finger and repeat the operation until all the sardines are placed. At the end we cover with salt in such a way that the sardines are well covered. Add a few sprigs of rosemary, the grated peel of a lemon and a squeeze of lemon juice. If you like a spicy touch, you can also put between the sardines a few sliced garlic cloves and a shredded chili pepper.
3. Place the dish in the refrigerator for at least 2 hours.
4. Meanwhile we make the vinaigrette. Cut into brunoise or small cubes, peppers and chives. Chop some parsley leaves and a hard-boiled egg.
5. In a bowl put the Aove, vinegar (I really like apple vinegar for this recipe) and a pinch of salt. Whisk until emulsified and add all the chopped ingredients and stir.
6. Take the dish out of the refrigerator, and put it under cold water to remove the salt from the sardines without breaking them. Wash them well and leave them on absorbent paper to dry them well.
7. Replace the sardines in a bowl and cover with the vinaigrette. You can keep in a taper for several days or eat them as a snack. homemade marinated sardines with vinaigrette at the moment.

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