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Sardine escabeche
Sardine escabeche
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Prep Time:
140 minutes
Cook Time:
5 minutes
Total Time:
145 minutes
Ingredients:
  • 2.50 gm sweet paprika
  • 16 butterflied sardine fillets
  • 18.20 gm olive oil
  • 375ml sherry vinegar
  • 110g brown sugar
  • 1/2 Spanish onion, thinly sliced
  • 18.20 gm extra virgin olive oil
  • 2 oranges, segmented
  • 125.00 ml coarsely chopped spearmint
  • 375.00 ml watercress sprigs
Instructions:
  • Mix together paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly ground pepper. Sprinkle the mixture over the skin side of the sardine fillets. Heat olive oil in a large non-stick frying pan and cook the sardines, skin-side down, over medium-high heat for 20-30 seconds until golden. Transfer the sardines to a single layer in a non-metallic dish without flipping them and cook through.
  • In a small saucepan, bring vinegar and sugar to a boil over medium heat. Pour the hot mixture over the sardines, let it cool to room temperature, and refrigerate for at least 2 hours or overnight.
  • Combine onion, olive oil, oranges, mint, and watercress in a large bowl. Transfer the mixture to a platter, add sardines, and finish with a drizzle of extra virgin olive oil before serving.

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