Catalan Style Fresh Sardine Escabeche Recipes

Steps:

• Whisk together matzo meal and 1/2 teaspoon each of salt and pepper. Pat fish dry and season with 1/2 teaspoon salt. Dredge in matzo meal to lightly coat, shaking off excess.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry fish in 3 batches, turning if necessary, until just cooked through, about 1 minute for sardines or 2 to 3 minutes for mackerel. Transfer with a slotted spoon to shallow dish.
• Reduce heat to medium and cook garlic in oil remaining in skillet until it just turns golden, about 30 seconds. Add onion and carrot and cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add paprika and oregano and cook, stirring, 1 minute. Add wine, vinegar, cinnamon stick, zests, and 1 1/4 teaspoons salt and simmer, uncovered, 15 minutes. Cool sauce to room temperature, then pour over fish and marinate, chilled, at least 12 hours.
• Bring to room temperature before serving and season with salt if necessary.
• What to drink:
• Yarden Galilee Cabernet Sauvignon '05

Steps:

• Prepare the fresh or frozen sardines as follows: Cut the heads off the sardines. Split each sardine along the belly and clean them if needed. Turn them over so the backbone is on top. Press down along the backbone to loosen it and carefully remove it from the fish. Remove any other bones that you find.
• Dust the sardines with the seasoned flour.
• Heat 2 tablespoons of oil in a frying pan. Fry the sardines 3-4 minutes each side. Remove the sardines from the oil and let cool on a plate.
• Place the fish in a single layer in a baking pan.
• Add 6 tablespoons of oil to the oil in the frying pan. Cook the onions over a low heat until soft. Add the garlic and cook for a minute.
• Add the bay leaves, cloves, chili pepper, paprika, and salt and pepper to taste. Fry for two or three minutes.
• Add the vinegar and wine. Bring to a boil, then pour over sardines. Let cool and then cover. Refrigerate overnight.
• Before serving the sardines, place the red onion, bell pepper, and cherry tomatoes on a cookie sheet and roast in a 350 degree oven for 10-15 minutes.
• Place the sardines two to a plate. Garnish with the roasted vegetables.

Steps:

• Pat sardines dry and season on both sides with salt and pepper. Heat 2 tablespoons of the oil over medium-high heat in a large, heavy skillet and add sardines. Cook on one side for about 2 1/2 minutes, flip over and cook on the other side for another 2 1/2 minutes, or until flesh is opaque and flakes when poked with a fork. Add 2 tablespoons of the vinegar, toss together and scrape bottom of pan with a spoon to deglaze. Remove from heat and transfer to a ceramic baking dish.
• In a mortar and pestle, mash together garlic, a generous pinch of salt, saffron and ginger.
• Heat remaining olive oil over medium heat in the skillet in which you cooked the sardines and add onions and pinch of salt. Cook, stirring, until onions are tender, about 5 minutes. Add garlic mix, coriander seeds and bay leaves and continue to cook, stirring often, until onions are very soft but not browned (add a little salt if they begin to stick), another 3 to 5 minutes. Stir in remaining vinegar and turn heat to medium low. Simmer for another 5 minutes. Season to taste with salt and pepper and add to dish with sardines. Toss together gently.
• Top sardines with lemon slices. Cover dish and refrigerate for at least 1 hour (as long as overnight). Before serving, sprinkle with parsley.