Ingredients
12 sardines, descaled and gutted
1 onion, roughly chopped
1/2 cup white wine
1/2 cup of dill pickle juice
1 dill pickle, finely chopped
2 bay leaves
salt and pepper to taste
oil for cooking
handful of chopped dill
1/2 red capsicum, diced
Method
Clean the fresh sardines by removing the scales with a sharp knife and then cutting along the belly, scarping out the guts then set aside.
Heat some oil in a pan and cook the chopped onions till blonde and soft. Add the wine and dill pickle juice and simmer for 2 minutes. Add the bay leaves and chopped dill pickle and cook till slightly reduced. Season with salt and pepper and then set aside.
Heat a pan and brush the sardines with some oil. Cook on one side on medium heat for about 4 minutes and then turn over and cook for another 4 minutes.
Lay the cooked sardines on a platter and pour over the sweet and sour sauce. Leave this aside to cool completely.
Once ready to serve, top with the dill and chopped capsicum.
- 12 sardines, de scaled and gutted
- 1 onion, roughly chopped
- ½ cup white wine
- ½ cup of dill pickle juice
- 1 dill pickle, finely chopped
- 2 bay leaves
- salt and pepper to taste
- oil for cooking
- handful of chopped dill
- ½ red capsicum, diced
- Clean the fresh sardines by removing the scales with a sharp knife and then cutting along the belly, scarping out the guts. Set aside.
- Heat some oil in a pan and cook the chopped onions till blonde and soft. Add the wine and dill pickle juice and simmer for 2 minutes. Add the bay leaves and chopped dill pickle and cook till slightly reduced. Season with salt and pepper and then set aside.
- Heat a pan and brush the sardines with some oil. Cook on one side on medium heat for about 4 minutes and then turn over and cook for another 4 minutes.
- Lay the cooked sardines on a platter and pour over the sweet and sour sauce. Leave this aside to cool completely.
- Once ready to serve, top with the dill and chopped capsicum.