With coastline stretching to hundreds of kilometres, the sea has always played a hugely important role in Catalonia, bringing transport links, tourism and jobs. And of course, it means that seafood plays an important role in Catalan cuisine. That's where today's recipe from chef Oscar Manresa from Barcelona's Casa Leopoldo comes from, and it's one of the quickest to prepare yet: pickled sardines.
A classic of Catalan cooking, there are many variations on pickled sardines, using all manner of ingredients like wine, different herbs, dried fruits, etc. For El Nacional, Oscar has chosen a version with a hint of citrus. In terms of serving, he suggests two or three per person; you can adjust the quantities below as necessary. The vinegar can also be increased or slightly decreased to taste.
Ingredients
- sardines - 12
- plain flour
- olive oil - 100ml / 3.5 floz / 0.5 cups
- onion - 1
- garlic - 3 cloves
- sherry vinegar - 100ml / 3.5 floz / 0.5 cups
- black peppercorns - 1 tsp
- salt
- rosemary - 1 branch
- thyme - 1 branch
- orange peel - one twist (see video)
- lemon peel - one twist
Recipe
- If not already done by your fishmonger, cut off their heads and remove the guts.
- Put the flour in a bowl and mix in a generous pinch of salt
- Roll each sardine in the flour to coat them
- Heat up the olive oil in a frying pan
- Cook the sardines on one side then the other until they take on a little colour
- Strain the olive oil into an dish
- Return to the frying pan (or put the dish on your hob if safe), then add the onion, finely sliced
- Once the onion starts to soften, add the peeled garlic cloves, the orange and lemon peel, the black peppercorns and the rosemary and thyme
- Once simmering vigorously, add the vinegar
- Return to the boil then pour back into the dish
- Place the sardines into the liquid
- Cover and keep in the fridge, at least overnight, before serving