Pickled sardines from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 24, 2011

    Pickled Sardines on Crostini with Herb Salad 209 12 fresh sardines, 1/2 red onion in 1/4 in slices, zest and juice of 3 lemons, 1/2 c sugar, 1 T salt, 1 c olive oil, 1 orange cut crosswise into 1/8 in thick, 1/4 c marjoram leaves Vinaigrette: 2 T olive oil, 2 t champagne vinegar, 1/2 t chopped shallot, salt and pepper Herb salad: 1 c argugula, 1/4 c ea parley, cilantro, basil, chervil, fennel tops, purslane, sunflower petals, country bread slices fried in olive oil. Fillet the sardines, marinate onions in lemon 5 min, stir in sugar, salt and olive oil, layer half sardines, orange and marjoram, pour half marinade, repeat. Keeps up to 1 week. Toss herb salad in vinaigrette, serve on crostini with sardines. Can also serve with mashed avocado and chile sauce.

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