500g of sardines
1 medium onion
3 shallots
5 cloves of garlic
Salt, black pepper and cumin
1 tablespoons of tomato paste
8 drops of Lime flavouring
5 drops of Ginger Flavouring
Flour and oil for cooking
1 medium onion
3 shallots
5 cloves of garlic
Salt, black pepper and cumin
1 tablespoons of tomato paste
8 drops of Lime flavouring
5 drops of Ginger Flavouring
Flour and oil for cooking
Copyright © 2020 Carine Zurbach
Prepare the sardines, gut them, remove the head, the central bone and the tail of the sardines.
Wash and dry with paper towels. Arrange them flat on a tray, skin side down, salt very lightly and set aside in the refrigerator.
Prepare the stuffing by blending the onion, shallots and garlic in a food processor. Pour into a salad bowl.
Add tomato paste, salt, pepper, cumin and drops of lime and ginger flavouring.
Take the sardines out of the fridge. Make pairs, trying to put the sardines together two by two.
Spread the stuffing on one of the two sardines, and cover each stuffed sardine with the second sardine, as if making a sandwich.
In a large frying pan, heat the oil for frying.
Pour the flour on a sheet of aluminum foil.
Carefully flour each sardine stuffed on both sides. Tap to remove excess flour.
Fry the stuffed sardines in oil for 2 minutes on each side.
Enjoy with a fresh salad and a dash of lemon.
Prepare the stuffing by blending the onion, shallots and garlic in a food processor. Pour into a salad bowl.
Add tomato paste, salt, pepper, cumin and drops of lime and ginger flavouring.
Take the sardines out of the fridge. Make pairs, trying to put the sardines together two by two.
Spread the stuffing on one of the two sardines, and cover each stuffed sardine with the second sardine, as if making a sandwich.
In a large frying pan, heat the oil for frying.
Pour the flour on a sheet of aluminum foil.
Carefully flour each sardine stuffed on both sides. Tap to remove excess flour.
Fry the stuffed sardines in oil for 2 minutes on each side.
Enjoy with a fresh salad and a dash of lemon.
