1 shallot, diced
3 ½ tablespoons butter, divided
1 cup white wine
¼ cup currants, or raisins roughly chopped
¼ cup pine nuts, toasted
1 bunch fresh flat-leaf parsley leaves, chopped
Salt, to taste
8 whole, brined sardines
Recipe and photo by Barton Seaver. For Cod and Country, Sterling Epicure, 2010. Recipe contributed by National Fisheries Institute [1].
Links
[1] https://www.aboutseafood.com/