serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Curing What Ails Ya
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 12 whole fresh sardines, filleted (see note)
- salt and black pepper
- 1 bunch dutch carrots
- 5 eschallots
- 1 small bunch thyme
- 1 cup (250 ml) apple cider vinegar
- ½ cup caster sugar
- baby capers, to serve
- crème fraiche, to serve
- olive oil, for drizzling
Curing time: 30 minutes
Instructions
- In a medium bowl, season the sardines with salt and allow to cure for 30 minutes. While sardines are curing, prepare the vegetables and pickling liquor.
- Slice the dutch carrots and eschallots into rounds. Place the vegetables into a medium bowl. Pick the thyme leaves and set aside.
- Heat the vinegar and sugar in a medium saucepan and when hot, pour over the vegetables.
- After 30 minutes have elapsed, rinse the sardines well to remove the salt, then place into the vinegar solution with the vegetables. Set aside for 1 hour.
- Remove the sardines and pickled vegetables from the pickling brine to a serving plate. Sprinkle with thyme leaves and serve with the baby capers and a dollop of crème fraiche. Drizzle with olive oil to finish.
Note
• Make sure your sardines are fresh from the fish monger as they won't be cooked with heat. If you don't eat all the sardines they can be stored overnight in the fridge, covered with olive oil.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Curing What Ails Ya
