Sardines in saor

Serves four

• Sardines 600 g
  
• 2 tbsp flour
• 2 large onions
• 3 glasses of white wine vinegar (450 ml)
• 6 tbsp extra virgin olive oil (60 g)
• Salt to taste
• Peppercorns
• 1 bay leaf

Nutritional information
Per serving: 385 Kcal

Environmental Impact

Per serving: 
204 grams CO₂ equivalence - carbon footprint
599 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Clean the sardines, removing their innards, wash and dry.

Flour and fry them in hot oil. Drain them on paper towel and season with salt.

To one side, fry the julienned onions until golden, add two glasses (300 ml) of vinegar and boil for a few minutes.

In a container, arrange the fish in layers, adding the onions, a little hot vinegar, bay and peppercorns until it is full.

Finish it off with the remaining vinegar so that the fish are completely covered.

Close the container and put it in a cool place at least one day before eating.

The Chef’s Advice

Be sure to leave the dish to rest for at least 24 hours to fully absorb the flavours. Option to add soaked raisins and/or pine nuts to the onion and vinegar mixture, or white wine in the place of all or part of the vinegar for a more delicate taste.

Nutritional Advice

Fish is best eaten oven or pan cooked. Fried fish has its place in a balanced diet when eaten in moderation.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Sardines are both tasty and sustainably produced. To eat sustainably, choose fish up to three times per week with a preference for local wild caught over intensively farmed fish.