Marinated Sardines

Name: Marinated Sardines
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 8 sardines, scaled, cleaned and filleted; 1/4 cup julienned onion; 1/4 cup julienned fennel; 1/4 cup carrot, thinly sliced; 1/4 cup celery, thinly sliced; 1 tablespoon dried oregano; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 1/3 cups verjus; 2/3 cup Champagne wine vinegar or white wine vinegar; 1 generous cup extra-virgin olive oil; 4 fresh bay leaves, optional, for garnish; 4 spirals of orange zest, optional, for garnish

Recipe from kraft

Adapted by Jonathan Reynolds

Total Time: 30 minutes, plus 2 hours' refrigeration
Rating: 3(7)
Comments: Read comments

Featured in: FOOD; Dinner and a Movie

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Ingredients

Yield:4 servings

8sardines, scaled, cleaned and filleted
¼cup julienned onion
¼cup julienned fennel
¼cup carrot, thinly sliced
¼cup celery, thinly sliced
1tablespoon dried oregano
¾teaspoon kosher salt
½teaspoon freshly ground black pepper
1⅓cups verjus
⅔cup Champagne wine vinegar or white wine vinegar
1generous cup extra-virgin olive oil
4fresh bay leaves, optional, for garnish
4spirals of orange zest, optional, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
In a shallow casserole large enough to lay flat the 16 sardine halves, spread out half the vegetables and sprinkle with half the oregano and half the salt and pepper. Lay the sardine fillets flesh-side-down over the vegetables. Top with the remainder of the vegetables and sprinkle again with remaining oregano and salt and pepper. In a measuring cup, combine the verjus and vinegar. Pour the mixture over the sardines, cover and let sit at room temperature for 20 minutes.
Step 2
After 20 minutes, pour off all the liquid and cover sardine-and-vegetable mixture with the olive oil. Cover and refrigerate for at least two hours or overnight.
Step 3
Serve 4 sardine fillets per person and include a fourth of the pickled vegetables. Garnish each with a bay leaf and orange zest.

Tip