Home Recipes Jose Pizarro’s Sardines a la Basque

Jose Pizarro’s Sardines a la Basque

May 31, 2017

Jose Pizarro's Sardines a la Basque

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serving Size: 6

Jose Pizarro's Sardines a la Basque

*From a recipe for sardines marinated in cider or sparkling white Spanish Txakoli wine – from Chef Jose Pizarro's cookbook, Basque, published by Hardie Grant and available on amazon.com or amazon.ca.

Ingredients

1 bulb garlic

Olive oil

500 ml (17 fl oz) *Txakoli Spanish wine OR white cider vinegar

1 small French shallot, finely-chopped

5 black peppercorns

5 pink peppercorns

1 bay leaf

Few sprigs of tarragon

25 g (1 oz) caster (superfine) sugar

8 super-fresh sardines (not from the tin!), filleted

Toasted baguette or French bread to serve

Extra-virgin olive oil to drizzle

Flaky sea salt

Instructions

Preheat the oven to 170°C (340°F/Gas 3).

Drizzle the garlic with oil and roast for 30–40 minutes until really tender. Squeeze the pulp from the skins and mash into a paste. Set aside.

Gently heat the vinegar with the shallot, peppercorns, herbs and sugar until the sugar has dissolved, but not until it boils.

Lay the sardines skin side down in a dish and pour over the hot vinegar. Leave for a couple of minutes, then drain.

Spread the toasted baguette with some of the garlic paste. Top with the marinated sardines, drizzle with extra-virgin olive oil and sprinkle with the flaky sea salt.

Notes

Txakoli (pronounced [takoli]) or Chacolí (pronounced [takoli]) is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the Spanish provinces of the Basque Country, Cantabria and northern Burgos. Further afield, Chile is also a minor producer. (Wikipedia)

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*From Chef Jose Pizarro’s cookbook, Basque, published by Hardie Grant and available on amazon.com and amazon.ca. See my earlier post.

spain fishing village

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