RECIPE FOR: Soused Sardines

Ingredients: 1 kg fresh sardines 125g plain flour Oil for frying 60gm extra virgin olive oil 2 Spanish onions - julienne cut 2 celery sticks - julienne cut 1 carrot - julienne cut

250ml red wine vinegar Freshly ground white pepper Little cinnamon 2 sprigs of parsley 1 whole garlic clove Salt

Method
* Clean the sardines and remove heads
* Open the fish flat, wash and dry them and dust with flour
* Deep-fry the fish in very hot oil until crisp. Drain on paper towels & season with salt - set aside
* Heat the extra virgin olive oil in saucepan & fry the onions, carrots & celery until translucent but not browned
* Add the vinegar & season with cinnamon and pepper
* Boil for 2 minutes, then remove from the heat
* Arrange the sardines in layers in a bowl & slowly add the vegetable and vinegar infusion
* Marinate for at least 24 hours, then drain & serve garnished with parsley leaves