Serves 6
Ingredients:
• 2 pounds fresh Sardine
• 2 cup Olive Oil
• 6 Garlic cloves
• 1 large red Onion, halved lengthwise and sliced
• 1 large Carrot, sliced 1/4 inch thick
• 2 teaspoons sweet smoked Paprika (Pimentón Dulce)
• 1 teaspoon Dried Oregano
• 2 cups dry white Wine
• 1/2 cup Sherry Vinegar
• 1 (3-by 1/2-inch) strip Orange Zest
• 1 (3-by 1/2-inch) strip Lemon Zest
• 1 cup all purpose Flour
• Equipment: a 3-quart shallow dish (2 inches deep)
Method:
1. Pat fish dry and season with salt. Dredge in AP flour to lightly coat, shaking off excess.
2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry fish in 3batches, turning if necessary, until just cooked through, for about 1 minute on each side.
3. Transfer with a slotted spoon to shallow dish.
4. Reduce heat to medium and cook garlic in oil remaining in skillet until it just turns golden, about 30 seconds. Add onion and carrot and cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add paprika and oregano and cook, stirring, 1 minute. Add wine, vinegar, zests, and 1 1/4 teaspoons salt and simmer, uncovered, 15 minutes. Cool sauce to room temperature, then pour over fish and marinate, chilled, at least 12 hours.
5. Bring to room temperature before serving and season with salt if necessary.
Puen Provecho !!! |
