Marinated sardines
Marinated sardines
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Διατροφική αξία ανά μερίδα
Marinated sardines
Waiting time 2 h
Υλικά
- 500 g (1.1 lb) fresh sardines, cleaned and filleted
- 150 ml (⅔ cup) extra virgin olive oil
- 70 ml (¼ cup + 1 tbsp) white wine vinegar
- 1 chili pepper, thinly sliced
- 1 garlic clove, very thinly sliced
- ¼ bunch fresh parsley, leaves only, finely chopped
- 1 tbsp capers, rinsed and drained
- Fleur de sel
- Freshly ground black pepper
Εκτέλεση
Clean the sardines by removing the heads and innards. Using your finger, gently run along the backbone to loosen it, then remove it carefully, opening each sardine into a fillet. Rinse the fillets under cold running water, drain them well, and pat them completely dry with paper towels.
Prepare a serving platter or a glass dish. Lightly sprinkle the bottom with fleur de sel, then add a small amount of the capers, chili, garlic, freshly ground black pepper, white wine vinegar, and extra virgin olive oil, creating an even base of marinade.
Arrange the sardine fillets in a single layer, skin-side down. Top with the remaining chili, garlic, capers, a little fleur de sel, freshly ground black pepper, and a little more vinegar, making sure the marinade coats each fillet evenly.
Finish by drizzling with the extra virgin olive oil and refrigerate for 1–2 hours, allowing the acidity of the vinegar to gently cure the fish while enhancing its natural flavor.
Just before serving, sprinkle with the freshly chopped parsley.
For the best results, use the freshest sardines available. It is important to pat the fillets completely dry with paper towels before marinating so the marinade adheres properly to the fish and the flavors remain clean, balanced, and well-defined.
Sardines are naturally rich and flavorful, so achieving the right balance between the acidity of the vinegar and the fruity character of a high-quality extra virgin olive oil is essential.
Storage
Store the marinated sardines in an airtight container in the refrigerator for up to 2 days, ensuring they remain completely covered with the marinade and olive oil.
