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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!

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