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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


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


Pasta With Sardines Sardine Balls Moroccan Sardines Curry Sardines
Pasta With Sardines Sardine Balls Moroccan Sardines
with Charmoula
Curry Sardines




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