Sardines preserved in olive oil
Ingredients
- 250g of sardine fillets, with heads and bones removed (15 to 20 fillets, depending on size)
- 1 large handful of coarse salt
- 1 small carrot
- 1 small white onion
- 3 bay leaves
- 3 sprigs of fresh thyme
- 2 cloves
- 1 untreated orange
- 10cl of full-flavoured olive oil
Tip
Instructions
- Spread the coarse salt over a dish and place the sardine fillets flesh-side down on top. Leave to marinate for 10 minutes. Rinse and place the fillets on kitchen paper.
- Peel the carrot and slice it into thin rounds. Slice the onion into rings. Using a vegetable peeler, remove the zest from half the orange, taking care to avoid the bitter white pith, and cut the zest into strips.
Place 2 tablespoons of full-flavoured olive oil, a few slices of carrot and onion, half a bay leaf, a little thyme, some zest and 1 clove in the bottom of a small terrine dish. Arrange a layer of sardine fillets on top. Add more olive oil and herbs, and continue in this way, finishing with a layer of olive oil and herbs. Press down gently, cover and leave to marinate for 24 hours in the fridge.
- Serve with a salad or on slices of toast.
Tip
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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