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
- Sauté the shallot in ½ tablespoon of the butter over medium heat.
- When the shallot is translucent, add the wine and currants and simmer until the wine is reduced to about 1 tablespoon.
- Remove from the heat. Cut the remaining butter into small cubes and add them one at a time to the pan, swirling each in the pan until it is incorporated. Once they have all been added, you should have a thick, creamy sauce.
- Stir in the pine nuts and parsley. Season with a pinch of salt.
- Preheat the broiler.
- For the sardines, gently scale the ﬁsh by running your ﬁnger from the tail toward the head. Do this under running water so the scales wash away.
- Using a paring knife, gently cut through the belly cavity and use the back side of the knife to scrape out the innards. Wash the cavity under running water.
- Pat the ﬁsh dry, then brush with the canola oil. Place the ﬁsh in a large baking dish in a single layer and season with salt.
- Broil for about 3 minutes. Flip the ﬁsh and broil the other side for 5 minutes.
- Turn the ﬁsh onto a serving plate. Spoon the sauce over the sardines and serve immediately.
Recipe and photo by Barton Seaver. For Cod and Country, Sterling Epicure, 2010. Recipe contributed by National Fisheries Institute.
Total Fat: 19g
Saturated Fat: 7g
Total Carbohydrate: 7g