Pickling is one of the oldest preserving techniques in the Mediterranean. Fresh sardines are briefly fried and dipped in a spiced vinegar that acts as a natural preservative and infuses them with a characteristic sweet and sour flavor. They improve as the days go by.
Mediterranean
Pickled sardines with onion and bay leaf
Fresh sardines pickled with vinegar, oil, onion and bay leaf. Artisan Mediterranean preserves, rich in omega-3 and long lasting.
- Spain
- Main course
- Light
- High protein
- Low sugar
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 22 g
- Fiber 1.5 g
- Carbohydrates 8 g
- Fat 16 g
- Sodium 380 mg
Story behind the dish
Preparation
Pickled sardines with onion and bay leaf is a preparation from Spain with easy difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of medium fresh sardines (clean).
- Have ready: 3 onions in fine julienne.
- Have ready: 4 sliced cloves of garlic.
- Have ready: 200 ml of white wine vinegar.
- Have ready: 150 ml of olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Salt and flour the sardines; fry them in hot oil 2 minutes per side
Salt and flour the sardines; fry them in hot oil 2 minutes per side. Drain. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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in the same oil
In the same oil, sauté the onion and garlic for 10 minutes. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the paprika
Add the paprika, bay leaf, thyme and pepper. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour the vinegar and 100 ml of water; boil 5 min
Pour the vinegar and 100 ml of water; boil 5 min. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Place the sardines in a glass container; cover with the pickle…
Place the sardines in a glass container; cover with the hot pickle. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Let cool and refrigerate for at least 24 hours (48 hours is better)
Let it cool and refrigerate for at least 24 hours (48 hours is better). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve at room temperature with bread or as part of an appetizer.
Serve at room temperature with bread or as part of an appetizer. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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