Sardine Escabeche

Sardines Escabeche: A Marinated Mediterranean Delight

Imagine a summer day, with the sun shining in the sky and the sea breeze bringing delicious aromas. Sardines Escabeche is a recipe that will bring all these sensations to your plate, transforming them into a tasty and healthy dish. This classic recipe for marinating sardines is not only a feast for the taste buds but also an excellent way to preserve fresh fish. Let's embark together on the preparation of this dish!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Necessary ingredients:
- 12 fresh sardines
- 50 g flour
- 200 ml olive oil (or any other vegetable oil)
- 1 small onion, finely chopped
- 5 cloves of garlic, sliced
- 1 teaspoon fresh thyme (a sprig)
- 1 teaspoon fresh rosemary (a sprig)
- 1 bay leaf
- 3-4 thin strips of orange peel
- 1 small red chili pepper, sliced
- 100 ml dry white wine
- 3 tablespoons balsamic vinegar
- Salt, to taste
- Pepper, to taste
- 200 g mixed salad
- 1-2 tomatoes, sliced
- A handful of fresh parsley, chopped

Preparation:

1. Preparing the sardines:
Start by cleaning the sardines. Remove the heads and intestines, then wash them well under cold running water. Make sure they are completely clean and pat them dry with a kitchen towel. This is a crucial step, as fresh sardines are the key to the recipe.

2. Seasoning:
Sprinkle salt and pepper on the sardines, ensuring each piece is well seasoned. Then, coat them in flour, covering them evenly. This step will not only help achieve a crispy crust but will also bind the flavors.

3. Frying the sardines:
In a deep frying pan, heat 100 ml of olive oil. When the oil is hot, add the sardines and fry them for 1 minute on each side, until they are golden and crispy. Once ready, remove them with a spatula and place them in a dish, covering them to keep warm.

4. Preparing the Escabeche sauce:
In the same pan, strain the oil left from the sardines and add the remaining 100 ml of oil. Place the pan over medium heat and add the finely chopped onion. Sauté the onion for a few minutes until it becomes translucent, then add the sliced garlic. Continue to cook until the garlic releases its aroma, but be careful not to burn it.

5. Adding the flavors:
Now is the time to add the thyme, rosemary, bay leaf, slices of chili pepper, and orange peel. These ingredients will transform the sauce into an aromatic delight. Mix everything well and let it simmer for 2-3 minutes.

6. Deglazing:
Pour in the white wine and balsamic vinegar. These liquids will not only add a touch of acidity but will also help deglaze the pan, gathering all the flavors from the bottom. Let the sauce simmer over low heat for about 15 minutes, stirring occasionally.

7. Assembling the dish:
Meanwhile, prepare the mixed salad. On each plate, place a bed of salad, then put 3 fried sardines on top. Pour the Escabeche sauce over the sardines and garnish with sliced tomatoes and chopped fresh parsley.

8. Serving:
Sardines Escabeche can be served warm or at room temperature. They can be enjoyed as an appetizer or as a main dish, alongside a slice of toasted bread and a glass of white wine.

Practical tips:
- Choose fresh sardines with firm flesh and a pleasant sea smell. These are essential for a delicious dish.
- If you want a spicier note, you can add more slices of chili pepper or even a bit of chili sauce.
- This recipe is an excellent opportunity to experiment with different types of oils. Extra virgin olive oil will provide a more pronounced flavor.
- Sardines Escabeche can be stored in the refrigerator for 2-3 days, and the flavors will intensify as they sit.

Nutritional information:
Sardines are an excellent source of protein, omega-3 fatty acids, and vitamin D, being considered a heart-healthy food. This dish is also rich in antioxidants thanks to the vegetables and herbs used.

Frequently asked questions:
- Can I use canned sardines?
Although fresh sardines provide a better taste, you can also use canned sardines in oil or water for a quicker option.

- Can I replace the white wine?
Yes, you can use fish stock or water, but the final taste will be different.

Possible variations:
- Instead of sardines, this recipe can be adapted to use other types of fish, such as mackerel or anchovies.
- You can add vegetables like carrots or celery to the sauce for added texture and flavor.

I hope this Sardines Escabeche recipe has inspired you to try a delicious and healthy dish. Don't hesitate to experiment and put your own spin on this recipe! Enjoy your meal!