Dish:
‘Escabeche' of Sardines
By Executive Chef Carmen Santos, Alfama Restaurant
Ingredients:
2 lbs. Fresh Portuguese sardines
2 cups (16 oz) white wine vinegar
3 tablespoons paprika
1/4 lb. Sliced garlic
2 green peppers julienned
2 red peppers julienned
2 big onions (thinly sliced)
Salt and pepper to taste
| Instructions: |
| 1. |
Clean and remove the scales and bones from the sardines
|
| 2. |
Season the sardines in salt and set aside for 1 hour
|
| 3. |
Dip the sardines in white flour, removing any excess flour and fry them
in Portuguese olive oil
|
| 4. |
Once fried, remove them from the pan and in the remaining olive oil saute
the onions and garlic. Set aside
|
| 5. |
Saute the peppers until cooked but still crisp
|
| 6. |
Prepare a vinaigrette with the vinegar, paprika, salt and pepper to taste
|
| 7. |
Mix the vinaigrette with the onions
|
| Preparation: |
| 1. |
Place a bed of the julienne peppers on a plate
|
| 2. |
Place the sardines on the peppers to form a cone and then pour the
vinaigrette with the onions over them
|
|
