Serves : 15 AS A SNACK
Ingredients :
Ingredients :
1) WHOLE SARDINES 1kg (2lb 4oz), cleaned, scaled and filleted by your fishmonger
FOR THE MARINADE
1) OLIVE OIL 300ml (10fl oz)
2) WHITE WINE VINEGAR 1–2 tablespoons
3) LIME JUICE from 2 limes
4) GARLIC 6 cloves, crushed
5) FRESH GREEN CHILLIES 2–3 finger-type, chopped
6) CORIANDER STEMS from 1 bunch, chopped
7) SALT ½ tablespoon, or to taste
8) RED CHILLI POWDER 2 teaspoons
9) CUMIN SEEDS 1½ teaspoons, crushed
FOR THE MARINADE
1) OLIVE OIL 300ml (10fl oz)
2) WHITE WINE VINEGAR 1–2 tablespoons
3) LIME JUICE from 2 limes
4) GARLIC 6 cloves, crushed
5) FRESH GREEN CHILLIES 2–3 finger-type, chopped
6) CORIANDER STEMS from 1 bunch, chopped
7) SALT ½ tablespoon, or to taste
8) RED CHILLI POWDER 2 teaspoons
9) CUMIN SEEDS 1½ teaspoons, crushed
Preparation Method :
- Combine all the marinade ingredients
in a blender and whiz to a purée. Taste and adjust the seasoning. A
little extra salt will help to preserve the fish.
- Wash the sardines, drain them well and pat them dry with kitchen paper.
- Stir the marinade, then pour some into the bottom of a baking dish. Arrange a layer of sardines on top, skin-side down, and spoon a little more marinade over them. Continue making layers in the same way until all the fish have been used and they are submerged in the marinade. Cover and place in the refrigerator for at least 8–10 hours.
- Preheat the oven to its lowest setting and place the baking dish on the middle shelf for 30–40 minutes.
- Set the fish aside to cool, then layer them into a lidded plastic container. The sardines are very delicate at this stage, so careful handling is necessary. Chill thoroughly and leave to mature for 1–2 days before using.
- Wash the sardines, drain them well and pat them dry with kitchen paper.
- Stir the marinade, then pour some into the bottom of a baking dish. Arrange a layer of sardines on top, skin-side down, and spoon a little more marinade over them. Continue making layers in the same way until all the fish have been used and they are submerged in the marinade. Cover and place in the refrigerator for at least 8–10 hours.
- Preheat the oven to its lowest setting and place the baking dish on the middle shelf for 30–40 minutes.
- Set the fish aside to cool, then layer them into a lidded plastic container. The sardines are very delicate at this stage, so careful handling is necessary. Chill thoroughly and leave to mature for 1–2 days before using.
0 التعليقات :
Post a Comment