Butterflied Sardines in Escabeche
recipe for Butterflied Sardines in Escabeche has been
reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
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
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
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.
for Butterflied Sardines in Escabeche
50g Plain flour
200ml Olive oil
80ml White/red wine vinegar
½ Teaspoon hot
1 Small onion, diced
Sprig of fresh thyme
Sprig of fresh rosemary
6 Garlic cloves
Handful broadleaf parsley, chopped
to make Butterflied Sardines in Escabeche
the sardines by removing the head, gutting and pulling
out the spine.
each fish in the flour then fry for 2 minutes each
side. Once cooked place the fish onto a cazuela.
the pan is still hot add the remaining ingredients
except the parsley, bring to the boil and then simmer
for 10 minutes.
the infused oil over the sardines and leave to cool
for half an hour.
the fish on salad and garnish with the parsley.
the now infused oil with fresh crusty bread for dipping.
with permission of Orce