I have got my hands on some really good value fresh sardines which I’m going to fillet (or at least try to).
Any ideas/ instructions on how to combine the fillets into dish?
by sertorioustb
3 Comments
Bloedvlek
The recipe itself allows for an optional addition of tuna for a more hearty version, you should be able to clean and chop the sardines and add them instead. Careful when seasoning since they may be saltier than the tuna would be.
J_Kenji_Lopez-Alt
If they are uncooked I would very gently poach/sauté them in olive oil until you can flake them.
3 Comments
The recipe itself allows for an optional addition of tuna for a more hearty version, you should be able to clean and chop the sardines and add them instead. Careful when seasoning since they may be saltier than the tuna would be.
If they are uncooked I would very gently poach/sauté them in olive oil until you can flake them.
Also try Gritzer’s pasta con le sarde.
https://www.seriouseats.com/pasta-pasta-con-le-sarde-sicilian-pasta-with-sardines
His recipe calls for fresh sardines, so you could look there for technique.