Sardine appetizer (Sardeles)
Votes: 3
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
A detailed recipe for preparing a Greek dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g (about 16-20 pcs.) small sardines
- 450 g dried and ground gray sea salt
- 60 ml lemon juice (from about 2 lemons)
- 60 ml olive oil
- 1 tbsp finely chopped oregano
- 4 sliced tomatoes
- 20 pitted Kalamata olives
- 1 small loaf of sliced country bread
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Recipes with similar ingredients: fish fillet, tomatoes, lemon juice, Kalamata olives, white bread, oregano
Cooking the dish according to the recipe:
- Clean the sardines by cutting off the heads and tails with scissors. Then cut along the spine to open the fish. Don't cut all the way through. Remove the spine.
Sprinkle the inside of the sardines with gray salt and fold the fillets in. Sprinkle the outside with salt and place in a shallow small plate. Cover and refrigerate for 12 hours. - Rinse the fish well and cut into fillets.
In a small bowl, whisk together the lemon juice, olive oil, and oregano. Arrange the tomatoes on a serving platter and top with the sardine fillets. Drizzle the lemon mixture over the fish. Top with olives and serve with rustic bread as an appetizer.
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