Marinated Sardines.
Updated: Jul 23, 2020
Most delicious Italian 'aperitivo'.
"Remember that a very good sardine is always preferable to a not that good lobster." - Ferran Adria
There are certain dishes that manage to leave you speechless. That's what happened when I first ate those marinated sardines. As picky as I was, I refused to try them because they are raw fish... and they are sardines. Fortunately I was gently 'forced' to try them anyway, and thank God I did. It is still one of my favourite appetizers!
What you'll need for 4 people:
- 300g sardines
- white wine vinegar
- 1 lemon
- some chili
- 1 glove of garlic
- salt and pepper
Start by filleting the sardines. At first it takes some overcoming to behead the sardines, but once you get used to it, it is really very easy. Take the body of a sardine in one hand and the head in the other. Turn the head and, while removing it, try to pull out all the intestines at once. Then find the little fin on the back and pull it out as well. Now you can easily separate the two fillets while getting rid of the middle fishbone.
Place the fillets on a plate with a small rim (there should be no overlapping). Sprinkle the sardines with white wine vinegar and lemon juice (be generous) and garnish with chilli powder and finely chopped garlic. Season to taste with a pinch of salt and pepper.
Leave the sardines to rest at room temperature for at least an hour. This way the fillets have time to marinate nicely. You know that the sardines are ready when the fillets have turned white and look as if the fish has been cooked.
Buon appetito!
Love, Carmen