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Sardines Escabeche

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5 minutes

PREP TIME

10 minutes

TOTAL TIME

2-4

SERVINGS

  • Appetizers, Mains

Ingredients

  • 1 can (125 g) Gold Seal Wild Sardines in Tomato Sauce
  • ¼ cup (60 ml) extra virgin olive oil
  • 1 clove garlic, thinly sliced
  • ½ tsp (2.5 ml) black peppercorns
  • 1 cup (250 ml) mini bell peppers, sliced into ⅛-in (0.3 cm) rings, seeds removed
  • 1 small carrot, cut into ⅛-in (0.3 cm)rounds
  • 1 small shallot, sliced into ⅛-in (0.3 cm) rings
  • 1 lemon, juice and zest
  • A pinch of sea salt

Suggested Product

Wild Sardines

Wild Sardines

Tomato Sauce

View Product

Directions

  1. In a medium-sized frying pan over medium heat, warm olive oil. Add garlic and peppercorns and saute for about 30 seconds. Add bell peppers, shallots and carrots and cook until vegetables begin to soften slightly, about 3 minutes, then remove from heat.
  2. Stir in  lemon juice and salt, then gently fold in sardines, keeping them as intact as possible. Transfer the escabeche to a small dish, cover and refrigerate for at least 30 minutes and up to 24 hours. The longer it sits, the more balanced and rounded the flavour becomes.
  3. Serve cold or at room temperature with toasted baguette or crackers, tossed with pasta or boiled potatoes, or simply enjoyed as is. Leftovers can be stored, covered, in the refrigerator for up to 5 days.
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Contact Us

Email

[email protected]

Phone

1-877-506-1294

Address

Suite 100 - 3600 Lysander Lane
Richmond, BC, Canada V7B 1C3

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Contact Us

Email

[email protected]

Phone

1-877-506-1294

Address

Suite 100 – 3600 Lysander Lane
Richmond, BC, Canada V7B 1C3

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