Bistro des Z'Artes

Ingredients

8 Sardines

200g Sea salt

230ml Vinegar

250ml Olive oil

1tspn Black Pepper

5 cloves Garlic

50g Onion

250g Tomato

80g Mixed peppers

1 Bay leaf

Method

1. Scale & fillet the sardines and remove any of the large bones.
2. Lay skin side down on salt. Cover completely with more salt & leave for 1 hour.
3. Shake off the salt & place into 200ml of the vinegar (making sure they are totally covered). Leave for 4 hours.
4. Pour off the vinegar & cover with 200ml of the olive oil, 3 cloves of smashed garlic & the cracked black peppercorns.
5. Leave for 24 hours in the fridge & these can be stored for up to 2 weeks.
6. For the pepperade, finely chop the onion, garlic & peppers. Deseed & finely chop the tomato.
7. Sauté the onion & garlic in the rest of the olive oil & remove from pan straining the olive oil back into the pan.
8. Sauté the peppers in the same oil & add to the onions again putting the oil back in the pan.
9. Sauté the tomato in the oil & then add the onion, pepper & garlic mix to the tomato.
10. Add the bay leaf, vinegar & seasoning. Cook slowly for 20 minutes & store in fridge.
11. To serve, lay the sardine fillets on the plate & drizzle with the pepperade.

Note

Most supermarkets with a fish section will now fillet the sardines for you.