Fresh Cornish Sardine Recipes
Storage: Fresh sardines should be refrigerated as soon as possible, either in the original packaging or ideally an airtight plastic container. Use or freeze within 24 hours, the earlier the better. Can be kept frozen for up to 3 months. Thaw thoroughly in the fridge before use and never refreeze thawed fish.
Preparation: Fresh sardines should be boned and gutted before cooking. With one accurate cut of a sharp knife it is possible to remove the head and innards in one go. Hold the fish belly towards you. Press a knife in just behind the front fins, cracking through the backbone. Without pressing all the way through on the side closest to you, you should be able to pull the knife to one side, taking the head and innards, still attached, away with it. Alternatively, simply snap off the head and use a finger to scoop out the guts, splitting the belly while doing so. If making fillets open up the fish by slicing along the line of the backbone, slightly to one side and remove the backbone (from head to tail). Rinse under cold running water and pat dry with kitchen paper
Recipes: Cooking sardines is easy; you barely even need a recipe. Simply slash the skin lightly, season well and cook under a preheated medium grill or over ready-to-cook barbecue coals for 2 to 3 minutes on each side. When the skin is crisp and the flesh cooked right through, tuck in! If cooking on a barbecue then please ensure the meat is cooked through. To bake stuffed sardines, just wrap in foil and cook in a preheated oven at 180°C, gas mark 4 for 15 to 20 minutes.
Chargrilled Sardines served over Greek salad Recipe - Serves 4
Ingredients
8 sardines gutted and scaled
250g block of Cornish Feta diced
Handful of good quality black olives
1 cucumber thinly sliced
1 red onion thinly sliced
4 ripe tomatoes
½ fennel bulb sliced
Handful of rocket salad
200ml extra virgin olive oil
1 lemon cut into four wedges
Method
1) Place the sardines on a hot chargrill for three minutes on each side – this should be more than enough.
2) Arrange the rocket leaves on a plate, then add the Cornish Feta, olives, cucumber, red onion, tomatoes and fennel bulb to the plate.
3) Top the salad with the sardines and a wedge of lemon and drizzle with the olive oil.
Roll mop Sardine Recipe - Serves 4
Ingredients
10 fillets of sardines
½ teaspoon crushed black peppercorns
½ teaspoon crushed white peppercorns
50g sea salt
1 bunch chopped dill
1 onion finely diced
125ml malt vinegar
150ml water
150g soft brown sugar
50ml sweet chilli sauce
Method
1) Season the sardines with sea salt, pepper, onion and dill.
2) Bring the vinegar, water and sugar to the boil, allow to cool, and season with sweet chill sauce.
3) Roll each fillet, starting with the head.
4) Place the rolls onto a bowl or tray and pour over the chilli vinegar mix.
5) Refrigerate for at least 24 hours before serving.
6) Serve with crisp leaves and warm bread.
These are just some ideas, there are many other recipes for Fresh Cornish Sardines.
Back To Top
|