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Butterflied Sardines in Escabeche

This recipe for Butterflied Sardines in Escabeche has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

What is "escabeche"? Spanish escabeche is traditionally a sauce in which fish was preserved. Today escabeche is used in many Spanish recipes including some game dishes such as rabbit but by far the most popular combination is with mussels. This recipe uses fresh sardines, the fish are always cooked first in olive oil, then using the same pan the escabeche is made, reduced, and then poured over the fish. The sauce whilst simmering smells quite strong with a generous amount of wine vinegar playing a vital role in flavour. The fish however, although delicate taste great and flavour is enhanced through the use of herbs and garlic in the escabeche infusion.

Ingredients for Butterflied Sardines in Escabeche

12 Sardines
50g Plain flour
200ml Olive oil
80ml White/red wine vinegar
½ Teaspoon hot smoked paprika
1 Small onion, diced
Sprig of fresh thyme
Sprig of fresh rosemary
6 Garlic cloves
Salt
Pepper
Handful broadleaf parsley, chopped

How to make Butterflied Sardines in Escabeche

  • Butterfly the sardines by removing the head, gutting and pulling out the spine.
  • Dust each fish in the flour then fry for 2 minutes each side. Once cooked place the fish onto a cazuela.
  • Whilst the pan is still hot add the remaining ingredients except the parsley, bring to the boil and then simmer for 10 minutes.
  • Pour the infused oil over the sardines and leave to cool for half an hour.
  • Serve the fish on salad and garnish with the parsley.
  • Enjoy the now infused oil with fresh crusty bread for dipping.

Serves 4

Butterflied Sardines in Escabeche

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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