Fresh-Cured Sardines
- 12 fresh sardines
- Salt
- Fresh-ground black pepper
- 1 garlic clove, sliced thin
- 1/2 lemon, sliced thin
- 2 teaspoons red wine vinegar
- A few branches of fresh herbs (savory, parsley, thyme, or marjoram)
- 2 bay leaves
- 3 tablespoons extra-virgin olive oil
- Ask your fishmonger to scale and fillet: 12 fresh sardines.
- Season the fillets well with: Salt, Fresh-ground black pepper.
- Arrange the fillets snugly in a dish and strew with: 1 garlic clove, sliced thin, 1/2 lemon, sliced thin, 2 teaspoons red wine vinegar, A few branches of fresh herbs (savory, parsley, thyme, or marjoram), 2 bay leaves.
- Squeeze the juice from the other half of the lemon over the fillets and then pour over: 3 tablespoons extra-virgin olive oil.
- Let sit for 1 hour before serving.
- Well-chilled, the sardines will keep for 2 days.
- Serve on croutons or buttered fresh bread with a spoonful of the marinade.
- Cut 1/2-inch slices of baguette or other bread and spoon some of the marinade over each slice.
- Then place a fillet on top, skin side up, cutting the fillets to fit if needed.
- Toast for 4 minutes in a 450F oven.
- Grill the cured fillets over a hot fire for a minute or two on each side.
fresh sardines, salt, freshground black pepper, garlic, lemon, red wine vinegar, herbs, bay leaves, extravirgin olive oil
Taken from www.epicurious.com/recipes/food/views/fresh-cured-sardines-387242 (may not work)