Sardines à l’escabèche

Sardines à l’escabèche

Shopping list: for 4 people: 12 sardine fillets (so 24 halves), 2 carrots, 2 cloves of garlic, 1 large onion, fresh thyme, basil and a bay leaf. 50 cl of white wine, 10 cl of white wine vinegar, 3 tablespoons of olive oil, a stock cube, a good dessert spoon of sugar, flour, coriander, pepper and salt.

Method: warm the oil in a pan and cook the onion, the carrot and the garlic in it for 5 minutes. Sprinkle some flour over it and then add the wine vinegar and the wine. Add the stock cube, the sugar, the pepper, the salt and the coriander. Let everything simmer gently for about 30 minutes. Add the sardines in the last minute. Take it off the heat and put everything in an oval, deep baking dish. Let it cool and marinate it in the fridge for 12 hours. Serve with slices of baguette grilled in oil and garlic. And of course a cold, dry white wine from the pays d’oc.