Marinated sardines

Marinated sardines

Sardines à l’escabèche

By
From
Taste le Tour
Serves
4

From the Provence region

This traditional dish of sardines, marinated with vinegar, oil and herbs, is oft en associated with the historic Mediterranean Provençal city of Marseille. Marseille is famous for its daily fish market where sardines and other seafood are sold just hours after the catch.

Ingredients

Quantity Ingredient
12 fresh medium sardines
3 tablespoons lemon olive oil, plus a little extra for drizzling
salt
freshly ground black pepper
1/2 medium onion, very finely sliced
1 medium baby carrot, finely sliced
1 teaspoon coriander seeds
1 bay leaf
4 sprigs thyme
2 garlic cloves, unpeeled
60ml good quality white vinegar
125ml cold water

Method

  1. Clean the insides of the sardines, scale them and cut off the heads. Dry the sardines with kitchen paper.
  2. Heat 2 tablespoons of the lemon olive oil in a large frying pan and fry the sardines for 1–2 minutes on each side. Be careful not to overcook them. Season the sardines with salt and pepper and arrange them on a flat platter.
  3. Heat the remaining lemon olive oil in a separate frying pan. Add the onion, carrot, coriander seeds, bay leaf, thyme and garlic cloves and cook gently for 2 minutes. Add the vinegar and water, bring to the boil and simmer for 15 minutes.
  4. Spoon the hot liquid, herbs and vegetables over the sardines. Allow to cool, cover with plastic film and refrigerate for 24 hours. Th e sardines will absorb the liquid.
  5. Just before serving, drizzle the sardines with a little extra lemon olive oil.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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