User Manual

Fish and seafood 61
SARDINES:
MARINATING TIME: 24 HOURS
500 g sardines
Flour
150 ml vegetable oil
MARINADE:
150 ml vegetable oil
2 cloves garlic
2 bay leaves
2 fresh sprigs thyme
2 fresh springs rosemary
6 black peppercorns
1 level tsp sweet paprika
50 ml white wine
50 ml cider vinegar
Salt
300 ml chicken stock
Per serving
769 kcal, 10 g carbs, 67 g fat,
30 g protein
PREPARATION
1. Remove the heads and innards of the sardines.
Rinse the fish briefly under cold water and pat dry
with kitchen towel. Then turn in flour.
2. Heat the oil in a frying pan at setting 5 for
approx. 4 minutes. When the oil is hot enough,
add a third of the sardines to the pan and fry for
approx. 1½ minutes on each side. Leave to drain on
kitchen towel. Fry the rest of the sardines the same way
in two portions and leave to drain.
3. For the marinade heat the oil with the whole garlic
cloves and the bay leaves in a pan at setting 6 for
approx. 3½ minutes.
4. Rinse the herbs and shake dry. Add with the pepper
and fry for 1 minute at setting 6.
5. Then turn down to setting 4. Add the paprika and
wine and cook for 1 minute. Add the vinegar and salt and
simmer for another 2 minutes. Lastly, add the chicken
stock and simmer for another 3½ minutes.
6. Place the sardines in a bowl. Pour the marinade over
the sardines and leave to cool. Then cover and allow to
infuse in the refrigerator for 24 hours.