Sardines au Vinaigre

Name: Sardines au Vinaigre (Sardines Marinated in Red Wine Vinegar and Spices)
Yield: For 6 people
Cuisine: France
Ingredients: a few sprigs of watercress or parsley; a few sprigs of watercress or parsley; 4 teaspoons salt; 3 bay leaves; half a nutmeg, freshly grated; 1 teaspoon coriander; 1 fennel bulb, cut in sticks, or 3 tablespoons fennel or anise seeds; 3 pounds fresh sardines; 1 fennel bulb, cut in sticks, or 3 tablespoons fennel or anise seeds; 1 fennel bulb, cut in sticks, or 3 tablespoons fennel or anise seeds; 1 cup red wine vinegar; freshly ground pepper; 2 tablespoons peppercorns; 2½ cup water

Sardines Marinated in Red Wine Vinegar and Spices

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This vigorous hors d’oeuvre can also be made with fresh anchovies, herring, or smelts. It is better after two days in the refrigerator and will keep up to a week there.

Ingredients

3 pounds fresh sardines
1 fennel bulb, cut in sticks, or 3 tablespoons <

Europe
France
Starter
Pescatarian
Gluten-free
Mediterranean

Method

Wash the fish and discard the heads. Fillet the fish (sardines may be left whole if they are small enough) and drain on paper towels. Put the fresh fennel between every two fillets or sprinkle the fillets with fennel or anise seeds. Season with salt and pepper and place the fish in a shallow baking dish.

Put the vinegar, water, peppercorns, coriander, nutmeg, bay leaves, and salt in a s