Whole sardines are well worth the extra effort they take to prepare. In this recipe, they are broiled and served with a flavorful wine sauce. Try serving with a bitter greens salad for an appetizer or light lunch.
25
35
8 sardines
1 shallot, diced
3 1/2 tablespoons butter, divided
1 cup white wine
1/4 cup currants, or raisins roughly chopped
1/4 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.
Subscribe to our newsletters for information, news, recipes and more.
"*" indicates required fields
Notifications