Name: Sardines with Balsamic Vinegar Ice Cream (Sardinas con Helado de Vinagre de Modena)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 6 Basic Marinated Sardines (12 fillets); 3 tablespoons finely chopped shallots; ¼ cup finely minced fresh flat-leaf parsley; 2 tablespoons syrupy aged balsamic vinegar, or ⅓ cup thin balsamic vinegar reduced over medium-high heat to 2 tablespoons; About 1 cup best-quality vanilla ice cream; 1 tablespoon fragrant extra-virgin olive oil; 2 tablespoons fresh lemon juice, or more if the grapes are very sweet; 1 cup green seedless grapes, sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

A sprightly salad of green grapes and a small scoop of sweet-tart vinegar ice cream to cleanse the palate make a sensational counterpoint to the rich, buttery flesh of marinated sardines. This memorable combination of flavors was inspired by a dish at Hisop restaurant in Barcelona, where it’s made with sparkling fresh caballa (mackerel) that is marinated briefly in olive oil. It works beautifully with sardines as well, and you can also try it with thin slices of fatty sashimi-quality