Cured sardines

Cured sardines

Lİmonlu sardalya

By
From
Turkish Fire
Serves
3-4
Photographer
Alicia Taylor

When you’re in Turkey and you see a restaurant sign saying balıkçı, please do go in because you will be in for a treat. Inside they will be frying up fresh anchovies from the Black Sea, or sardines, and they will serve these up in crusty bread with some beautiful salad for your delight.

In Turkey, this simple dish is enjoyed both for lunch and for dinner.

Ingredients

Quantity Ingredient
12 fresh sardines
2 garlic cloves, finely chopped
1 teaspoon freshly ground black pepper
2 lemons, juiced
extra virgin olive oil, for drizzling
finely chopped dill or flat-leaf parsley, to serve
crusty bread, to serve

Method

  1. Clean the sardines by gutting them and removing the head. Gently pull the backbone away, so that you have a butterflied sardine in your hand. Rinse under cold water, then dry thoroughly with paper towel.
  2. Lay the sardines flat on a flat glass tray (or other non-reactive tray), with the skin side down. Sprinkle generously with sea salt, then sprinkle the garlic over the fish, then the pepper. Drizzle with the lemon juice, covering all the fish. Cover and leave to cure in the refrigerator for 24 hours.
  3. To serve, remove the fish from the tray and arrange on a serving plate. Drizzle with extra virgin olive oil and sprinkle with dill or parsley.
  4. Serve immediately, with crusty bread.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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