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Escabeche of Sardines



  • 1.

    Gut, scale and remove the heads from the sardines, then dust them in the seasoned flour.

  • 2.

    Fry them in half the olive oil for 1 minute on each side, then transfer to a shallow dish.

  • 3.

    Add everything except the parsley and the remaining oil to the pan, bring to the boil and simmer for about 15 minutes.

  • 4.

    Add the parsley and the rest of the olive oil, pour the hot marinade over the sardines and leave until cold.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Escabeche of Sardines.


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