Home > Restaurants > Recipes >
- PROFILE
- READER REVIEWS
Sardines Escabèche
|
Provided by: Chef Alice Waters
|
 Email |
 Print Recipe |
 Rate & Review |
Ingredients
6 fresh whole sardines, filleted, or 12 sardine fillets
2 to 3 tsp. sea salt
Brine:
1 tbs. olive oil
½ yellow onion, sliced into thin half-moons
2 garlic cloves, sliced
1 celery stalk, sliced
1 cup Champagne vinegar
1 tbs. sugar
1 tsp. sea salt
¼ tsp. coriander seeds
¼ tsp. fennel seeds
¼ tsp. black peppercorns
Pinch dried chile flakes
2 allspice berries
1 bay leaf
3 to 4 thyme branches
½ cup olive oil
½ cup all-purpose flour
Instructions
Season the sardine fillets with the salt and let sit at room temperature while you begin the brine. In a skillet, heat the oil over low heat. Add the onion, garlic, and celery and cook until tender and translucent (about 10 minutes). Add 1 cup water, the vinegar, sugar, salt, and all the spices and herbs. Bring to a boil, turn off the heat, and let cool. Line a baking sheet with paper towels. Heat the olive oil in a skillet over medium heat. Dredge the sardines in the flour and fry in the hot oil until browned (3 to 4 minutes). Transfer to the baking sheet to drain and cool. Once the brine and fillets are both cool, lay the fillets in a container, pour the brine and vegetables over them, and refrigerate. Let sit for a few hours or overnight. The sardines should keep for a week or so in the refrigerator.
From her new book, My Pantry (Pam Krauss Books).
(Published 2015)