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Spanish-Style Marinated Sardines

Nadia GalinovaNadia Galinova
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Spanish-Style Marinated Sardines
Image: Yordanka Kovacheva
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19/10/2021
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Preparation
20 min.
Тotal
20 min.
Servings
10
"Great appetizer for white wine! And dont forget to leave a like for the great idea"

Ingredients

  • sardines - 1.1 lb (500 g) , fresh
  • vinegar - 3 cups (600 ml) (from white grapes)
  • salt - 4 tbsp. with a tip
  • garlic - 4 cloves
  • parsley - 5 stalks
  • almonds - 1.4 oz (40 g), optional
  • olive oil - 1 cup
measures

How to cook

Peel the sardines and separate the fillets. Wash them well under running water.

Pour the vinegar and salt over the cleaned fillets and stir. They should be well covered in the liquid and the salt should be evenly distributed.

Leave them to stand for 5 hours, maximum 1 day.

Remove the already marinated fillets and strain the liquid. Arrange them in a bowl on top of each other and pour olive oil. They should be completely covered with it, so if 1 cup is not enough for you, add more.

Finely chop or mash the garlic, parsley and almonds together.

When serving, arrange the marinated sardines in a plate and sprinkle them on top with the prepared mixture and olive oil (I sometimes cook them without it and they are still great in the company of a slice of tomato - simple and tasty).

A great starter for white wine!

Keep something important in mind (advice from me): Once you buy fresh sardines, freeze them for 24 hours before cooking them this way.

Because they do not undergo heat treatment, there is a risk that if we do not freeze the fish first, there will be parasites in them, which otherwise die during cooking, but not during marinating. They are not dangerous, but they cause stomach pains sometimes. That's why we have to be careful where we eat sushi, for example.

And these sardines are wonderful, easy to prepare and I hope you try them!

The same recipe applies to marinating and serving anchovies, which are similar but smaller. A wonderful delicacy!

And another thing, which is very important: This way you can leave them in the olive oil for up to two months and they will still be fit for consumption and still delicious!

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