Sardines in vinegar

Name: Sardines in vinegar
Yield: Feeds four to six as part of a tapas meal
Ingredients: Rinse 500 g (1 lb) fresh sardine fillets in cold water and pat dry with paper towel.; Rinse 500 g (1 lb) fresh sardine fillets in cold water and pat dry with paper towel.; Rinse 500 g (1 lb) fresh sardine fillets in cold water and pat dry with paper towel.; Add 1 cup white vinegar and 3 tbsp water, cover with plastic wrap and refrigerate overnight.; Add 1 cup white vinegar and 3 tbsp water, cover with plastic wrap and refrigerate overnight.; Drain off the vinegar, and arrange sardines neatly on serving plate.; Drain off the vinegar, and arrange sardines neatly on serving plate.; Scatter with 1 dsp sea salt, 2 finely sliced garlic cloves and 2 tbsp finely chopped parsley, and drizzle with 4 to 5 tbsp fruity olive oil.; Scatter with 1 dsp sea salt, 2 finely sliced garlic cloves and 2 tbsp finely chopped parsley, and drizzle with 4 to 5 tbsp fruity olive oil.; Scatter with 1 dsp sea salt, 2 finely sliced garlic cloves and 2 tbsp finely chopped parsley, and drizzle with 4 to 5 tbsp fruity olive oil.; Scatter with 1 dsp sea salt, 2 finely sliced garlic cloves and 2 tbsp finely chopped parsley, and drizzle with 4 to 5 tbsp fruity olive oil.; Serve with crusty bread and roasted red peppers, to pile onto lightly grilled slices of crusty breadstick.; Serve with crusty bread and roasted red peppers, to pile onto lightly grilled slices of crusty breadstick.; Top with caper berries or a few capers.; Top with caper berries or a few capers.; Serve with cold beer or a freshly opened, well chilled bottle of Jerez (sherry).; Serve with cold beer or a freshly opened, well chilled bottle of Jerez (sherry).

Preparation info

Feeds
four to six
as part of a tapas meal

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Method

Rinse 500 g (1 lb) fresh sardine fillets in cold water and pat dry with paper towe