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Sardines en Escabèche
Escabéche of Sardines
Preparation info
- For
6
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 2008
Ingredients
- Mediterranean sardines
18 - Thyme
3 sprigs - Bay leaves
2
Method
- Scale the sardines thoroughly. Remove the heads, thus giving the dish its name (from the Spanish escabechar, to decapitate), and carefully fillet the fish.
- Cover the sardine fillets with the finely chopped celery, herbs and spices to marinate.
- Cover with olive oil and chill for 24 hours before eating.