Sardines En Escabeche With Fresh Tarragon

• Preparing the Sardines
• 1 pound fresh sardines
• flour for dusting sardines
• sea salt
• 1 tablespoon olive oil
• Marinade
• 4 tablespoons champagne or white wine vinegar
• 1/4 cup lemon juice
• 1/2 cup olive oil
• 2 garlic cloves, minced
• 2 tablespoons fresh tarragon, chopped
• sea salt and black pepper to taste

1. Pat the sardines dry. Sprinkle the cavity and skin with salt. Dust the sardines in flour to lightly coat. Shake off the excess flour.
2. Heat a large skillet with 1 tablespoon of olive oil. When smoking hot, add the sardines. Cook 3 to 4 minutes per side (for larger sardines) and 2 to 3 minutes per side (for smaller sardines).
3. With a sharp knife, fillet each fish. Place the fillets in a medium-sized casserole dish. Pour the marinade over the fish. Cover with plastic wrap. Let marinate in the refrigerator over night.
4. Combine all the ingredients for the dressing. Whisk to incorporate. Pour over the sardines

sardines, sardines, flour, salt, olive oil, marinade, champagne, lemon juice, olive oil, garlic, fresh tarragon, salt

Taken from food52.com/recipes/12094-sardines-en-escabeche-with-fresh-tarragon (may not work)