SARDINES IN ESCABECHE
- 36 fresh sardines
- 2/3 cup olive oil
- Flour
- Salt
- Freshly ground black pepper
- 2 small carrots, thinly sliced
- 1 medium onion, thinly sliced
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon thyme
- 3/4 cup chopped parsley
- 1/2 cup wine vinegar
- 2/3 cup water
- Pimiento
- Green pepper
Instructions:
Clean the sardines but leave their heads and tails intact. Heat the oil in a skillet.
- Dust the fish with flour and salt and pepper them to taste. Sauté them in the oil just long enough to brown. Remove to a hot dish.
- Add the carrots and onions to the oil and let them cook until almost tender. Add the garlic, bay leaf, pepper, thyme, and parsley. Pour the vinegar and water over this and bring it to a boil.
- Add the sardines and simmer for about 5 minutes. Let the fish cool in the sauce and chill thoroughly before serving. Decorate with strips of pimiento and green pepper.
- Serve with a cucumber salad for contrast.