Marinated Sardines

Name: Marinated Sardines
Yield: Serves 6-8
Cuisine: Australian
Ingredients: chervil sprigs to garnish; 1 medium tomato, cut into 5 mm (¼ in.) dice; 1 teaspoon freshly ground pepper; 1 tablespoon chopped fresh thyme leaves; 20 sardines, butterflied and filleted; 1 tablespoon Maldon sea salt; 1 tablespoon chopped capers; 2 tablespoons finely chopped cooked egg white; 2 tablespoons finely chopped fresh parsley; 1 tablespoon blanched julienne of lemon rind; ⅔ cup (100 mL/3½ fl oz) extra virgin olive oil; 2 tablespoons snipped chives; 4 tablespoons sherry vinegar; 2 tablespoons finely chopped golden shallots

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

20 sardines, butterflied and filleted
1 tablespoon Maldon sea salt
1 teaspoon

Asia
Oceania
Japan
Australia
Sydney
Fish course
Pescatarian
Gluten-free
Tokyo

Method

Place the sardine fillets on a large plate and season with the salt, pepper and thyme. Cover with plastic wrap (cling film) and refrigerate overnight. In a small container, mix together the vinegar with the shallots. Cover the container with plastic wrap and refrigerate overnight.

Two to three hours before serving, brush any excess salt from the fish and pat them dry with paper towels (