FFWD: Sardine Escabeche

Sardine Escabeche

Happy French Friday!  I’m sad to say, this is the first of the final four recipes from Around My French Table.  But, the French Fridays with Dorie crew has some fun “celebratory” weeks planned, so I will have to start poring through the book (and my old blog posts!) to remember my favorites.

This week was one of the “scarier” recipes: Sardine Escabeche. It calls for fresh sardines. Not something we see very often in the United States.

I had originally planned to make this recipe for my parents when I was visiting them in Seattle a few weeks ago. I thought it might be easier to find fresh sardines there, and I knew my audience would be more receptive. Wouldn’t you know, I couldn’t find the sardines (I didn’t look very hard, but I targeted my search to a likely source). At least I was still able to make them the delicious Salmon Tartare. Who would have guessed it would be easier to find fresh sardines in land-locked Reno? A fish guy at Whole Foods told me they keep them frozen in the back, so even if they aren’t on display they often have them.

Sardine Escabeche

I wasn’t sure what to expect with this one, even after reading through the recipe. The sardine fillets are dusted lightly with flour and cooked quickly on the stove. Then they are basically left to pickle overnight in a mixture that includes cooked onion, carrots and celery, olive oil, tomato paste, a few herbs and spices, and distilled white vinegar.

Verdict? I liked it! It made a satisfying lunch served with crusty bread to sop up the sauce. I am sure my parents would have liked it. The only problem is, I kept wanting to be sitting outside in the sun next to the Mediterranean with a glass of white wine while eating this!

Sardine Escabeche

If you decide to try this recipe and need to fillet your sardines, this video by Jamie Oliver was very helpful (thanks, Mardi for sharing!). It was a lot easier than I expected.

I will see you next week with the final dessert from AMFT. Have a great weekend!



Filed under Cooking

9 responses to “FFWD: Sardine Escabeche

  1. This sounds like a perfect lunch, especially with that glass of white wine!

  2. Glad to know you enjoyed this! I have never, ever seen fresh sardines—but, to tell the truth, I’ve never needed to look for them before 🙂

  3. Glad you liked this dish. Your sardines are huge – mine were only little so got buried under the veges.

  4. Isn’t that just bizarre about finding them in Reno? Granted, I didn’t have time to run to Whole Foods and ask there, but they weren’t at my fish market on a harbor, no less, in SoCal! Glad you liked the dish and I look forward to trying it with sardines! Wasn’t sopping up the oil with the bread so good?

  5. Since I can’t even stand the smell of sardines, I knew I would not be making the escabeche! However, if I read the bonne idee I would have made it with the shrimp…so much for not reading a recipe through! Glad you enjoyed it…sounds like a lovely lunch!

  6. You and Betsy both learned how to filet fish from Jamie Oliver. Love that. Karen, I am always wanting to be sitting outside in the sun next to the Mediterranean with a glass of white wine while eating anything! Who knew you could find sardines in the land locked-Silver State. That made me laugh. Glad you enjoyed this. I intend to make the shrimp version this summer. Since my daughter, Melissa, was a state-at-home Mom for 12 years, I fully understand how sometimes it’s hard to receive or feel all those “you’re great” emotions. And, I know that you have special challenges that make it even more difficult. To my thinking, it takes a very strong and personally confident woman to do what you’re doing, with joy, day in and day out. I applaud you.

  7. I have not had sardines before it sounds like I need to be in the Mediterranean to try them. I am glad it worked out well for you. Can’t believe the group is almost over.

  8. Emily

    Hi Karen, three sardines is just nice for one over two days! a glasss of crisp white went very well with mine!

  9. I’m with you Karen! We should be in the Mediterranean sipping white wine will enjoying this! I used shrimp instead of sardines and salute your filleting ability.

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