Photo: Ernest Porzi
Sardine escabeche with tapenade crostini
17 ingredients
20 min + 10 min
4 as a starter
openrecipes
Escabeche is where fish or meat is marinated after rather than before cooking. The marinade is quite acidic, so it's brilliant for oily fish, says MasterChef judge John Torode
Estimated Nutrition (whole recipe, rough)
606
Calories
56g
Protein
36g
Fat
16g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Sardine | 100g canned drained | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Saffron | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- pinch saffron
- 200ml white wine vinegar
- 1 tbsp lemon juice
- 20 sardine fillets
- 1 large shallot , sliced finely into rings
- 2 garlic cloves , sliced
- 2 carrots , peeled and finely sliced (you can cut grooves down the carrot before slicing for a prettier presentation)
- olive oil
- ½ bunch thyme , picked
- 200g pitted black olives
- 30g large capers , drained
- 1 garlic clove , chopped
- extra-virgin olive oil
- 20g anchovy fillets
- 1 tsp brandy
- small handful flat-leaf parsley , roughly chopped
- ½ baguette , sliced thinly and toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes