Charcoal sardines in saffron vinegar and almond oil from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 26) by Josh Niland

  • saffron threads
  • almond oil
  • grapeseed oil
  • fresh sardines
  • Chardonnay vinegar
  • sea salt flakes
  • garum
  • skewers
  • EYB Comments

    Can substitute fresh anchovies or mackerel for sardines. You may use the garum on page 257, and can substitute with fish sauce.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh anchovies or mackerel for sardines. You may use the garum on page 257, and can substitute with fish sauce.

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