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Today is friday 28 october, it is ºC and in Santiago

105/ Small Rianxo sardines marinated in wild onion vinaigrette


1 small Rianxo sardine
Wild onions
White wine
Wine vinegar
Virgin olive oil


Mix vinegar, water, salt and a little finely chopped wild onion.
Gut sardine and remove head, then place without opening in marinade, setting aside for 2 hours outside fridge and 8 hours inside.
After the 8 hours, remove backbone from sardine and place it in olive oil.
Heat white wine and reduce to half.
Make vinaigrette with the rest of the wild onion, finely chopped leek, oil, vinegar and salt.
Cook potatoes whole.
Once the potatoes are cooked, remove skin and cut into slices.
Place potatoes on bottom of plate, dress with vinaigrette, add sardine on top and pour on wine reduction.

Categories: Sea food Ratings: 6
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