Sardinhas de escabeche (emeril lagasse)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Olive oil |
| 2 | cups | Julienne onions |
| 2 | tablespoons | Chopped garlic |
| 1 | cup | Tomatoes; chopped, seeded |
| & peeled | ||
| 2 | tablespoons | Chopped parsley |
| 2 | eaches | Bay leaves |
| ½ | cup | Dry white wine |
| 2 | tablespoons | White vinegar |
| 1 | teaspoon | Paprika |
| Salt | ||
| Crushed red pepper | ||
| 2 | pounds | Small to medium sardines; |
| Descaled, gutted, washed and | ||
| Patted dry | ||
| Oil for frying | ||
Directions
In a large pan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the garlic, tomatoes, parsley and bay leaves. Continue to saute for 2 minutes. Stir in the wine, vinegar and paprika. Season with salt and crushed red pepper. Bring the liquid to a simmer and cook for 5 minutes.
Season the sardines with salt and pepper. Fry the sardines in hot oil for about 1½ minutes, stirring constantly. Remove from the oil and drain on paper towel. Fry the sardines in batches. Place the sardines in a bowl and cover with the onion and tomato mixture.
Cover with plastic and place in the refrigerator. Refrigerate for 2 days. remove the sardines from the refrigerator and place on a platter. Spoon the marinade and vegetables over the sardines and serve.
Recipe from: "Emeril Live" on Food TV.
Entered by: Roy Olsen