Equipment
* optional
Ingredients
Marinated Sardines
- 400 g fresh sardines, whole, scaled and gutted
- 60 ml lemon juice, freshly squeezed
- 45 ml white wine vinegar
- 60 ml extra virgin olive oil
- 2 g fresh thyme, leaves only
- 4 g kosher salt
- 1 g black pepper, freshly ground
Pickled White Beans
- 250 g cannellini beans, canned, drained and rinsed
- 30 ml white wine vinegar
- 30 ml extra virgin olive oil
- 40 g red onion, finely diced
- 3 g garlic, minced
- 2 g lemon, zested
- 5 g fresh italian parsley, finely chopped
- 2 g kosher salt
Nutrition (per serving)
Method
Using a fillet knife, carefully remove the backbone and ribs from the cleaned sardines to create butterfly fillets. Pat the fillets dry with paper towels.
In a mixing bowl, combine the lemon juice, 45ml white wine vinegar, 60ml extra virgin olive oil, thyme leaves, 4g kosher salt, and black pepper. Whisk vigorously to combine the marinade.
Place the sardine fillets skin-side down in a single layer inside a shallow glass dish. Pour the marinade evenly over the fish. Cover tightly and refrigerate at 4 degrees C or 40 degrees F for exactly 2 hours to cure the flesh.
While the sardines cure, prepare the bean pickling liquid. In a clean mixing bowl, whisk the remaining 30ml white wine vinegar, 30ml extra virgin olive oil, diced red onion, minced garlic, lemon zest, chopped Italian parsley, and 2g kosher salt.
Add the drained cannellini beans to the vinaigrette and toss gently to coat. Allow the beans to rest at room temperature for at least 1 hour so they absorb the tangy flavors.
To serve, spread an even layer of the pickled white beans onto a serving platter. Lift the sardine fillets from their marinade, allowing excess liquid to drain off, and arrange them decoratively over the beans. Serve immediately.
Chef's Notes
- Always use non-reactive containers like glass or ceramic when curing fish with acid, as metal containers can impart an unpleasant metallic taste to the delicate flesh.
- Removing the pin bones from sardines can be tedious. A pair of fish tweezers makes this job significantly faster and ensures a more pleasant eating experience.
- The quality of the extra virgin olive oil will shine prominently in this dish. Choose a grassy, robust Italian oil to perfectly complement the oily fish and hearty beans.
- Freshness is paramount for raw or cured preparations. The sardines should smell like the fresh ocean breeze, with clear, bright eyes and shiny metallic skin.
Storage
Refrigerator: 1 day — Store in an airtight container. Consume within 24 hours for optimal texture.
