Saturday, October 1

Five recipes with simple and quick sardines to close the season

Sardines, like all the others blue fish, abound in Omega 3, essential fatty acids for the proper functioning of the body. And if their health benefits are complemented by the joys they bring to our palates, much better.

And it is that sardines have been part of Spanish kitchens for centuries: in the Middle Ages they were salted or pressed to cook them with flavor and, later, the first Cantabrian canneries began to appear that exploited their activity and provided shops and supermarkets with these foods in canned form.

Meanwhile, the fishmongers of yesteryear, now converted into locals or markets, continue with the tradition and continue to sell them fresh for those who want to cook them freshly caught, especially in the summer months.

But the fact that this season is over does not mean that the sardines will also do so, because, although they can be found all year round, until October is still considered season and you can still taste them on the menus of certain restaurants.

Its rise popularized one of the simplest ways to cook them: skewers. But, despite the fact that these have many faithful among their public and at home they can be roasted in the oven or grilled, the dishes to be made with this oily fish are as varied as they are unknown.

To find them, we’ve dug through home cooking blogs to collect the easiest recipes to makebut without neglecting its originality, so you can surprise your guests with something more elaborate than a grilled sardine.

Canned sardine croquettes

on the blog Cooking among olive trees surprise us with this recipe:

For the mass:

  • Peel and finely chop a large onion and a clove of garlic.
  • Put about four tablespoons of extra virgin olive oil in a frying pan and fry the onion and garlic over low heat.
  • Open four cans of sardines, drain the oil and mash them.
  • When the onion begins to brown, add five tablespoons of flour and cook for a few minutes.
  • Incorporate the sardines and integrate everything well, add a pinch of salt and a little ground black pepper.
  • Gradually add, stirring constantly, 700 ml of milk.
  • The intention is to obtain a creamy dough that will be ready when the dough comes off the pan.
  • Let the dough cool down a bit, cover well with plastic wrap and store in the fridge overnight.

For the croquettes:

  • Prepare a bowl with three beaten eggs and another with breadcrumbs.
  • Shape the dough and pass it through breadcrumbs, then through beaten egg and then, again, through breadcrumbs.
  • Repeat until you finish with all the dough that is enough for 36 croquettes.
  • Fry in plenty of hot oil.
  • When they are golden, take them out and put them on absorbent paper.

Sardines Pate

Recipe available at I’m made a kitchen.

  • Open a can of sardines in oil and drain well.
  • Crumble the sardines one by one, paying attention to remove the bones. Reserve.
  • Peel half a shallot and chop very fine.
  • Wash, dry and chop amount of chives to taste.
  • In a bowl, mix the sardines with 100g of cheese spread and the half chopped shallot, either by hand or in a food processor.
  • Add chives to taste.
  • Cut a lemon in half and squeeze a splash over the pâté and mix.
  • Season with salt and black pepper to taste. Mix well, taste and rectify if necessary.
  • Before serving, sprinkle with a little chopped chives to decorate.

Marinated sardines with citrus on four avocado toasts

Obtained from the blog miss pepper:

For the marinated sardines:

  • Scale and freeze seven or eight beautiful sardines.
  • Put the loins in a bowl with ice water. After half an hour, dry with kitchen paper.
  • Sprinkle a pinch of salt and half a teaspoon of pink pepper and another half black pepper at the bottom of the container where the sardines are going to marinate. On top, place them skin side up.
  • Squeeze a lemon, a lime and a tangerine and pour the juice over the sardines and another half teaspoon of black pepper and another half of pink. Add a little rosemary.
  • Cover the container and put it in the fridge for 18 to 24 hours.

For the toasts:

  • Remove the skin and pit of the avocado and add the juice of half a lime, a pinch of salt and a few drops of Tabasco (for those who love spicy).
  • Crush it with a fork or with a blender and try to rectify the seasoning. Reserve.
  • Remove the seeds from a small tomato and chop it.
  • Cut two radishes and a quarter of red onion into thin slices.
  • To assemble the toasts, distribute the avocado on four toasted breads.
  • Then add some chopped tomato.
  • On it, place a sardine, a little purple onion and a few slices of radish.
  • Finish by grating a little lime, lemon and tangerine skin on the toasts and that’s it!

Sardines au gratin on cheese

from the web Recipes Meals:

  • Clean a kg of sardines well and leave them open in a book or, failing that, buy them prepared.
  • Peel four large potatoes and cut them into thin slices.
  • Peel and mince three cloves of garlic and cut two onions into slices.
  • Pour oil into a bowl. Arrange the potatoes, add salt and pepper and put the onion and minced garlic on top.
  • Pour half a glass of white wine, place the dish in the oven preheated to 180ºC for about 35 minutes or until the potato is tender.
  • Introduce the seasoned fish and add the other half glass of white wine.
  • Put the dish back in the oven and keep it for eight minutes.
  • Once the time has elapsed, spread grated cheese on top to taste and put it back in the oven until it is au gratin.

Sicilian pasta with sardines

Available in Little Recipes

  • Put a little extra virgin olive oil in a saucepan and cook two large chopped onions over low heat.
  • When they begin to brown, add a tablespoon of pine nuts and 50 g of raisins. Sauté a few minutes.
  • Add a can of finely chopped anchovies in olive oil. Mix and add two cans of sardines along with the olive oil from the can and the juice of half a lemon.
  • On the other hand, put the fresh fennel stems on branches in boiling water for one minute. Take out and chop.
  • In the same water, cook the spaghetti following the manufacturer’s instructions.
  • Drain and add to the pan, cook everything together for a few minutes.
  • Put five tablespoons of breadcrumbs together with chopped parsley in a pan, with a few drops of extra virgin olive oil. Mix well, being careful not to let the bread burn.
  • Serve the pasta, put a whole sardine and a little of the crisp on top.

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