LadyBelle
Veteran
Sardine escabeche with allspice
12 large sardines, descaled and gutted
Olive oil
For the dry spice mix
1 tbsp allspice berries
1 tsp cumin seeds
1 tsp coriander seeds
Black pepper
1 rounded tsp fine salt
1 rounded tsp sugar
For the marinade
A few allspice berries
1 pinch dried chilli flakes
1 red onion, peeled and finely sliced
2 cloves garlic, peeled and finely sliced
2 bay leaves
125ml white wine
75ml cider vinegar
In a heavy frying pan over medium heat, lightly toast the allspice, cumin and coriander, tossing often, until fragrant. Tip on to a plate to cool. Transfer to a spice grinder or mortar, add the pepper, salt and sugar, and grind to a coarse powder.
Rinse the sardines and pat dry with kitchen paper. Put the spice mix on a plate and dust the fish in it, making sure they're evenly covered; shake off the excess. Put the pan back on a medium heat and add a tablespoon of oil. Fry the fish in batches, adding oil as necessary, for three to four minutes, until coloured all over, then transfer the fish to a deep dish. Add a little more oil to the pan. Roughly crush the allspice berries for the marinade and add to the pan with the chilli, onion, garlic and bay. Cook for a few minutes until the onion is soft, pour in the wine and vinegar, and simmer for three to four minutes. Tip the hot marinade over the fish – they should be completely covered – leave to cool, then chill for at least six hours and up to two days. Escabeche is best served at room temperature, so take it out of the fridge a few hours beforehand. Serve with flatbreads, pittas or toasted sourdough and a simple salad.
** Hugh Fearnley-Whittingstall, I think? Having been making it for a long time and my memory is sketchy.
12 large sardines, descaled and gutted
Olive oil
For the dry spice mix
1 tbsp allspice berries
1 tsp cumin seeds
1 tsp coriander seeds
Black pepper
1 rounded tsp fine salt
1 rounded tsp sugar
For the marinade
A few allspice berries
1 pinch dried chilli flakes
1 red onion, peeled and finely sliced
2 cloves garlic, peeled and finely sliced
2 bay leaves
125ml white wine
75ml cider vinegar
In a heavy frying pan over medium heat, lightly toast the allspice, cumin and coriander, tossing often, until fragrant. Tip on to a plate to cool. Transfer to a spice grinder or mortar, add the pepper, salt and sugar, and grind to a coarse powder.
Rinse the sardines and pat dry with kitchen paper. Put the spice mix on a plate and dust the fish in it, making sure they're evenly covered; shake off the excess. Put the pan back on a medium heat and add a tablespoon of oil. Fry the fish in batches, adding oil as necessary, for three to four minutes, until coloured all over, then transfer the fish to a deep dish. Add a little more oil to the pan. Roughly crush the allspice berries for the marinade and add to the pan with the chilli, onion, garlic and bay. Cook for a few minutes until the onion is soft, pour in the wine and vinegar, and simmer for three to four minutes. Tip the hot marinade over the fish – they should be completely covered – leave to cool, then chill for at least six hours and up to two days. Escabeche is best served at room temperature, so take it out of the fridge a few hours beforehand. Serve with flatbreads, pittas or toasted sourdough and a simple salad.
** Hugh Fearnley-Whittingstall, I think? Having been making it for a long time and my memory is sketchy.
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