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Sardine escabeche with white asparagus and orange salad

You'll need

12 butterflied sardines For dusting: seasoned plain flour 80 ml (1/3 cup) olive oil 1 Spanish onion 350 ml sherry vinegar 2 garlic cloves, crushed 1 tsp smoked sweet paprika 2 bunches white asparagus, trimmed 2 oranges, thinly sliced crossways 1 cup (loosely packed) flat-leaf parsley leaves 50 ml extra-virgin olive oil


  • 01
  • Lightly dust skin-side of sardines in seasoned flour, shaking off excess. Heat 20ml oil in a large frying pan over high heat, add half the sardines, skin-side down, cook until crisp (2-3 minutes), turn and cook for 30 seconds. Place carefully in a deep-sided non-reactive tray in a single layer, set aside. Wipe pan clean with absorbent paper, repeat with remaining sardines and oil.
  • 02
  • Meanwhile, slice half the onion into thin rings and set aside. Coarsely chop remaining onion and combine with 300ml vinegar, garlic and paprika in a small saucepan over medium heat, bring to the boil, pour over sardines and set aside to marinate (10-15 minutes).
  • 03
  • Meanwhile, blanch asparagus (1-2 minutes), then refresh, drain and halve lengthways. Combine in a bowl with onion rings, orange and parsley. Whisk remaining vinegar and extra-virgin olive oil in a bowl to combine, toss through salad, season to taste.
  • 04
  • To serve, remove sardines from marinade with a slotted spoon, drizzle over a little marinade, and serve with salad.

This recipe is from the October 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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