Marinated Sardine Fillets Recipe
Ingredients
| Whole fresh sardines- 8 (8-ounce) | ||
| Kosher salt | 1 Tablespoon | |
| Lemon juice | 1 | |
| Extra-virgin olive oil- 2 tablespoons | ||
| Parsley | 1 Tablespoon, minced | |
Directions
GETTING READY
1. If sardines or herring are not filleted: then take a very sharp small knife, and use it to remove a fillet from a sardine by running the knife along the length of the spine, from head to tail, remove the fillet from the fish, make sure to clean all the bones and discard them
2. Repeat the same procedure with the fish on the other side too, so that each fish obtains 2 fillets, discard the head, bones, and tail, also remove the tiny bones from between of each fillet by tearing in the middle, keep slitting till the tail, finally discard the bones
MAKING
3. On a large platter, lay the fillets, flesh side up and sprinkle the fillets with half the salt, then turn them over on the other side and sprinkle with the remaining salt
4. Take a plastic wrap and cover the fillets tightly and chill it by refrigerating for at least 3 hours, leaving them to cure
5 .Take the fillets out of the refrigerator, and lay the fillets on a surface, drizzle the lemon juice and olive oil, and also sprinkle with parsley
SERVING
6. Serve with a sauce of your choice, saldas, cooked vegetables or rice
TIPS
Note: If the fillets are more than 1/2 inch thick, let them cure for 4 hours
1. If sardines or herring are not filleted: then take a very sharp small knife, and use it to remove a fillet from a sardine by running the knife along the length of the spine, from head to tail, remove the fillet from the fish, make sure to clean all the bones and discard them
2. Repeat the same procedure with the fish on the other side too, so that each fish obtains 2 fillets, discard the head, bones, and tail, also remove the tiny bones from between of each fillet by tearing in the middle, keep slitting till the tail, finally discard the bones
MAKING
3. On a large platter, lay the fillets, flesh side up and sprinkle the fillets with half the salt, then turn them over on the other side and sprinkle with the remaining salt
4. Take a plastic wrap and cover the fillets tightly and chill it by refrigerating for at least 3 hours, leaving them to cure
5 .Take the fillets out of the refrigerator, and lay the fillets on a surface, drizzle the lemon juice and olive oil, and also sprinkle with parsley
SERVING
6. Serve with a sauce of your choice, saldas, cooked vegetables or rice
TIPS
Note: If the fillets are more than 1/2 inch thick, let them cure for 4 hours
Chef
