Ingredients
Ingredients: Sardine cured fillet [Sardine (Sardines pilchardus), sunflower oil, salt, acidity regulator: citric acid. May contain traces of molluscs, soya, milk, celery, sulphite], sunflower oil, salt, Macedonian pepper, spices.
Catch area: FAO 27 NE Atlantic & 37.3.1 Aegean Sea
Fished with pelagic trawls with paired vessels or purse seine
Combinations – usage suggestions
• Enjoy the Sardine fillet marinated in wine vinegar as an appetizer, served with plenty of lemon and breadsticks.
• Add it to pizza, along with tomato slices, onions and olives for a unique taste of the sea.
• Use it in seafood risotto, adding a rich aroma and flavor to the dish.
• Accompany it with fresh roasted vegetables such as courgettes, peppers and aubergines for a delicious and healthy meal.
• Add it to salads with potatoes, cucumbers, tomatoes and fresh herbs for a spicy and refreshing treat.
Recipe: Sardine fillets with grape syrup (petimezi) & lime sauce
Ingredients
• 250 g sardines
• 1 teaspoon paprika
• 1 teaspoon of cumin
• 1 tsp curry
• 50 g sesame seeds
• 50 g black sesame seeds
• 250 g flour
• salt
• pepper
• 2 egg whites
• oil for frying
(for the sauce)
• 100 g petimezi
• 4 fresh figs
• 1 lemon in juice
• 2 limes
Preparation
Wash and remove the scales and the bones from the sardines and let them dry on paper towels. Mix the spices with the sesame seeds and flour. Beat the egg whites in a bowl. Pass the sardines through the egg white and then through the flour mixture and fry in hot oil. For the sauce, peel the figs, mash them with a fork and put them in a small saucepan with the lemon juice and the petimezi to bring to a boil. Cut the limes into very thin slices and serve.
