Fish / shellfish

Sardine steak on its confit of vegetables


A delicious Mediterranean specialty, sardine escabeche on its confit of vegetables should delight your taste buds.

Ingredients for 4 persons :

Vegetable confit

  • 1 pepper red
  • 12 onions new
  • 1 courgette
  • 1 eggplant
  • 2 fundsartichokes (in jar)
  • 2 tbsp. tablespoons of olive oil
  • 20 g butter
  • 1 tsp. coffee sugar
  • 3 twigs of thyme
  • Salt pepper

Sardine escabeche

  • 12 small sardines, gutted
  • 2 cloves garlic
  • 4 sprigs of flat-leaf parsley
  • 20 cl of olive oil
  • 5 cl of sherry vinegar
  • 2 sprigs of thyme
  • 2 sheets of laurel
  • 2 pinches of Espelette pepper
  • Salt

Sardine steak on its confit of vegetables

For the vegetable confit:

- Peel and cut the pepper into strips.

- Peel, cut the stems, wash and cut the new onions in half.

- Wash, cut the ends, remove the seeds and cut the zucchini and eggplant into pieces.

- In a pan, heat the oil and butter, place the above vegetables and the artichoke. Sprinkle with sugar. Add the thyme. Stir and pour in a little water. Cover with a sheet of parchment paper with a hole in the center, bring to a boil and cook until the vegetables are tender.

Leave to caramelize lightly.

For the sardine escabeche:

- Peel, wash and degerm the garlic.

- Wash and remove the leaves from the parsley.

- In a large pan, heat half the olive oil, place in it and cook the sardines for 4 to 5 minutes. Remove.

- In a sauté pan, heat the rest of the oil and the sherry vinegar.

Add the garlic and herbs. Season and simmer for 10 minutes. Pour this marinade over the sardines.

- Serve the sardines on a bed of candied vegetables, top with the marinade.

Chef's BBA

How to easily remove the peel from the pepper?

Place the pepper brushed with olive oil in a dish, put it under the grill of the oven until the skin is brown, leave to cool, covered with a clean cloth, then peel.

Recipe: T. Bryone, Photo: C. Herlédan

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