Marinated Sardines

Name: Marinated Sardines
Ingredients: 8 sardines, scaled, cleaned and filleted; 1/4 cup julienned onion; 1/4 cup julienned fennel; 1/4 cup carrot, thinly sliced; 1/4 cup celery, thinly sliced; 1 tablespoon dried oregano; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 13 cups verjus; 23 cup Champagne wine vinegar or white wine vinegar; 1 generous cup extra-virgin olive oil; 4 fresh bay leaves, optional, for garnish; 4 spirals of orange zest, optional, for garnish

13 ingredients

9 steps

Ingredients

8 sardines, scaled, cleaned and filleted
1/4 cup julienned onion
1/4 cup julienned fennel
1/4 cup carrot, thinly sliced
1/4 cup celery, thinly sliced
1 tablespoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 13 cups verjus
23 cup Champagne wine vinegar or white wine vinegar
1 generous cup extra-virgin olive oil
4 fresh bay leaves, optional, for garnish
4 spirals of orange zest, optional, for garnish

Directions

1

In a shallow casserole large enough to lay flat the 16 sardine halves, spread out half the vegetables and sprinkle with half the oregano and half the salt and pepper.
2

Lay the sardine fillets flesh-side-down over the vegetables.
3

Top with the remainder of the vegetables and sprinkle again with remaining oregano and salt and pepper.
4

In a measuring cup, combine the verjus and vinegar.
5

Pour the mixture over the sardines, cover and let sit at room temperature for 20 minutes.
6

After 20 minutes, pour off all the liquid and cover sardine-and-vegetable mixture with the olive oil.
7

Cover and refrigerate for at least two hours or overnight.
8

Serve 4 sardine fillets per person and include a fourth of the pickled vegetables.
9

Garnish each with a bay leaf and orange zest.