What to cook from canned sardinella. Sardine salad

07.11.2019

Ingredients:

1 kg fresh sardines
250 g bread crumbs
100 g raisins
100 g pine nuts
1 large orange
1 large lemon
2 tsp Sahara
Olive oil, salt to taste
1 pinch pepper
Bay leaf to taste

Preparation:

Open the fish, remove bones, entrails and head. Rinse the fish and refrigerate. Grate citrus zest. Add oil to the pan and breadcrumbs and fry over low heat until golden brown. Add sugar, zest, a pinch of salt, pine nuts and raisins, previously soaked in a bowl of water. Mix well and let stand. Grease a baking sheet with oil.

Place the uncovered sardines on a large cutting board, salt to taste and distribute the filling. Roll each fish into a roll. Place bay leaves between them and thread a skewer.

Preheat the oven to 180 degrees and put the fish on and bake for 20 minutes. Mix citrus juice with olive oil and a pinch of pepper. After 10 minutes after baking, pour this mixture over the fish and continue baking for another 10 minutes. Remove from oven, let stand, serve warm or cold.

- Sardines in batter -

Ingredients:

Two cans of sardines, 110 g each
1 egg
3/4 cup water
2 tbsp soy sauce
1/2 cup wheat flour+ on dust
1/2 cup butter

Preparation:

Drain the oil from the jars into a frying pan. Break the egg into a bowl and beat well. Add 3/4 cup water and 2 tablespoons of soy sauce to the egg and mix well. Continuing to stir, add flour a little at a time to make a smooth dough.

Dip the fish gently in flour. Add 1/2 cup butter to the sardine butter and heat to medium. When the oil is hot, dip the sardines in the batter and fry in oil until brown, about 3 minutes on each side.

Dry the fish with paper towels. Drizzle with lemon juice or soy sauce before serving.

- Grilled sardines -

Ingredients for 2 servings:

1 kg sardines
Juice of half a lemon
1 clove of garlic
Sea salt
Olive oil
Red pepper
1 green onions

Preparation:

Put the sardines, peeled from the insides, into a bowl. Make a marinade with olive oil, juice of half a lemon, half a red pepper, chopped garlic clove, sea salt, and a handful of chopped green onions. Pour the marinade over the sardines and stir. Leave to marinate for at least an hour.

Preheat the grill. Roast the sardines for 2 to 3 minutes on each side until golden brown. Serve with fresh vegetable salad.

- Toast with sardines -

Ingredients:

Canned large roasted red peppers, rip into pieces
1 lemon, squeeze juice
Olive oil
1 garlic clove, halved
Handful of parsley leaves, chopped
A pinch of sweet smoked paprika
2 slices of black bread
1 small can of sardines, drain oil

Preparation:

Add pepper to a bowl, lemon juice, 1 tbsp. olive oil, garlic, parsley, paprika and salt to taste. Mix all ingredients. Toast the bread.

Place the toast on a plate, spread the pepper on top (discard the garlic), add the sardines and marinade from a bowl.

- Sardines with white wine -

Ingredients for 4 servings:

1 kg fresh sardines
100 ml dry white wine
1 tbsp gomasio seasoning
1 handful of fresh thyme

Preparation:

Clear the entrails from the fish, remove the heads. Wash well under running water. Dry and place in a large skillet. Turn on the fire, pour in white wine and let it evaporate, then add gomasio and continue cooking for 10 minutes. Sprinkle fish with thyme leaves before serving.

- Sardines with spicy tomato sauce -

Ingredients for 2 servings:

450 g peeled sardines

For the marinade:
4 garlic cloves, chop thinly
Zest and juice of 1 lemon
2 tbsp olive oil
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
1/2 tsp ground coriander
1/2 tsp ground cumin

For the sauce:
3 cloves of garlic
1 small shallots, chopped
1 serrano or jalapeno pepper, chopped
1 tsp paprika
1 tsp caraway
1 tsp coriander
Pinch of cinnamon
1 tbsp finely chopped cilantro
4 tablespoons olive oil
2 tbsp tomato paste
60 ml water
4 tomatoes, chopped

Preparation:

Mix all the ingredients for the marinade. Spread it evenly over the fish and leave to marinate for 30 minutes at room temperature.

While the fish is marinating, in a food processor, combine the garlic, shallots, hot peppers, paprika, cumin, coriander, cinnamon, cilantro and 2 tablespoons of olive oil to a paste. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add mixture and fry for a few minutes, then add tomato paste... Stir constantly for about 30 seconds, then add water. Place the tomatoes and bring to a boil. Cook for 10 minutes. Season to taste sea salt.

While the sauce is cooking, peel off most of the marinade from the fish. Dry the fish with a paper towel and lightly salt. Pour thinly into a large skillet olive oil, put on medium heat. Fry fish in batches, about 2 minutes on each side. Ready fish put on a plate, pour on top tomato sauce and garnish with fresh herbs.

- Breaded sardines -

Ingredients for 2 servings:

250g (8-10) fresh sardines
250 ml hot water
1 cup kale
1 tbsp raisins
1 tbsp pine nuts
Zest from half a lemon, finely grate
1/4 tsp sea salt
1/2 tsp freshly ground black pepper
1 clove of garlic, finely grate
2 tbsp panko rusks
1 tbsp olive oil
1 lemon

Preparation:

Remove the entrails and rinse the fish under running water. Preheat oven to 230 ° C. Put cabbage and raisins in hot water, blanch quickly, drain off and rinse immediately under cold running water. Squeeze water out of cabbage and raisins, then place on a cutting board. Add pine nuts and chop coarsely. Add lemon zest, sea salt, pepper and garlic and continue to grind until smooth.

Fill the cavity of each fish with the mixture. Place on a lined baking sheet and season lightly with sea salt and pepper. Sprinkle with panko and drizzle lightly with olive oil. Bake in oven for about 10 minutes or until tender.

While the sardines are baking, brush the cut side of the lemon half with butter and sauté the lemon over high heat until caramelised. Serve with a drizzle of caramelized lemon juice.

I found the recipe for "oven baked sardines" yesterday in the Italian magazine Sapervivere. And today a market came to Marciana, where I was pleased to find a tiny van with fresh fish neatly covered with ice. Bought sardines to try new recipe... When we were returning from the sea, we stopped at Marina di Campo, found a vegetable shop, where I bought the necessary ingredients: fresh parsley and lemon. There is garlic, salt and olive oil in the house. 🙂

How to cook oven baked sardines? Of course, first you need to thoroughly clean the sardines: cut off the fins, head and tail, remove all the scales. Then dry each fish thoroughly with soft kitchen paper.

Then put in a thermal dish, salt, squeeze half a lemon and add the resulting juice to the dish.

Then finely chop the parsley and one clove of garlic, which must be evenly distributed in the container. The final touch is olive oil, add 2 to 3 tablespoons of excellent quality oil.

The oven must be preheated to 200 degrees. This can be done at the same time as preparing the sardines. Then put the dish with sardines in the oven and bake them for only 15 minutes. It turned out delicious!

As a side dish, baked potatoes or the freshest salad of lettuce leaves with a minimum wine vinegar, but better without it.

Ingredients for 2 persons:

sardines - 14 pieces

lemon - half

garlic - 1 clove

parsley - a few branches

olive oil

If you like sardine dishes read on. This is how they are prepared on the Elba island in Italy.

If you find something useful on the site, you can further fill it with interesting information, development.

Canned sardines are good and versatile enough. For cooking, you should choose fresh and high-quality canned food. Such a fish is not only very tasty, but also useful, since it contains vitamins of groups B and A, antioxidants, and also contains omega-3 fats.

Canned sardine salad with rice

Ingredients:

Four chicken eggs.
Bank (in oil).
One onion.
Half a cup of rice.
Greens, salt, mayonnaise at your discretion.

Canned sardine salad is quick and easy to prepare. This is one of quick meals... First, you need to boil the rice in salted water, and then rinse it thoroughly in cold water... Then add chopped boiled eggs. The onion should be chopped finely, but first scalded with boiling water (this will get rid of the bitterness). Canned sardines should be mash with a fork and also added to the mass. Then all the ingredients are salted, seasoned with mayonnaise and mixed. The prepared canned sardine salad is sprinkled with green onions.

Arugula, hazelnut and sardine salad: ingredients

Canned sardine salad with arugula and hazelnuts can be served for breakfast, or for lunch, because it contains useful ingredients that give a boost of vivacity for the whole day.

Arugula has delicate taste with bitterness, and spinach gives freshness. The mixture of greens always goes well with fish and legumes, giving the dish an unforgettable taste and beauty.

Ingredients:

Canned beans (red) - 120 g.
One red pepper.
One yellow pepper.
Half an onion.
Lemon juice (fresh) - 1 tbsp. l.
Pickled capers.
Olive oil.
A bunch of arugula.
Hazelnuts - 35 g.
Five sprigs of spinach.
Sardines (in oil only) - one can.
Chard - eight leaves.
Salt.
Ground pepper.

Salad preparation

Next, mix the ingredients: yellow and red peppers, capers, lemon juice, onions, beans, olive oil, ground pepper, salt. Then add the chopped sardines, hand-torn greens. Gently mix all the ingredients. Pre-chop the nuts and add to the salad. As a result, we get a bright light salad from canned sardines in oil. It is delicious and savory.

Apple salad

How to make a salad with canned sardines? The recipe with a photo is given below in the article. For this we need the following ingredients:

Lemon juice - 2 tsp
Two apples.
Canned sardine.
A third of a glass of walnuts.
Celery - 210 g.
Unflavored yoghurt.

Fresh apples must be peeled and diced. But it is better to chop or grate celery finely. Chop the nuts. It is better to treat apple slices immediately after cutting with lemon juice so that they do not darken.

Open the canned food, drain the oil, and chop the fish itself. In a salad bowl, mix all the ingredients and season with yogurt.

Tatar salad

Ingredients:

Roast beef - 320 g.
Several egg yolks.
Sardines (canned in oil).
Two onions.
Salt pepper.

Fried meat must be very finely chopped, chopped fish and onions, and then mix all the ingredients. Then the raw yolks are added. Salad should be pepper and salt. Canned oil can be added if necessary. This canned sardine salad is served with spirits.

Bangladesh salad

"Bangladesh" - canned sardine salad with egg. It prepares very quickly.

Ingredients:

Butter - 85 g.
Mayonnaise - 210 g.
One onion.
Six boiled eggs.
Canned fish.
Rice - 4 tbsp. l.
One apple.
Sugar - 1 tsp
Lemon juice - 1 tbsp. l.

The rice must be boiled and then allowed to cool. Pour the sardine oil into a separate bowl, add lemon juice and half a portion of mayonnaise, sugar and mix well. Boiled eggs should be divided into whites and yolks. Squirrels need to be postponed, we will later decorate the finished salad with them. But the yolks must be chopped. Finely chop the onion and grate the apple. Knead the sardine with a fork and mix with the onion. Place the butter in the freezer beforehand.

The salad is laid out on a flat dish or plate in layers in the following order: yolks, part of the fish, mayonnaise, grated apple, the rest of the fish mixed with onions. Rub on top of the food butter and fill the dish with sauce, then decorate with squirrels. We send the finished salad to brew in the refrigerator.

Acorn salad

Ingredients:

Sardines - 130 g.
Grated cheese - 160 g.
Pickled mushrooms - 120 g.
Olives.
Olives.
Two boiled potatoes.
Mayonnaise.
Two boiled eggs.
Half of the onion.

To prepare the salad, we need a deep round shape. It needs to be prepared by greasing with oil and lining with paper. Mayonnaise is mixed with grated cheese, mixed. With this mass, it is necessary to lubricate the walls and bottom of the mold. Next, lay out mushrooms and onions. Grease everything again with mayonnaise and sprinkle with grated eggs. Then sardines are laid out, grated potatoes, a new layer is again smeared with mayonnaise.

The finished salad must be placed in the refrigerator. Before serving, the dish is turned upside down and the film is removed, the top layer is decorated with olives, olives and herbs.

Mimosa salad"

"Mimosa" - a simple one that has a rich taste and has long been an integral part festive table... The main components of the dish are onions, eggs, mayonnaise, fish, and the rest are of secondary importance and may vary (cheese, butter, potatoes, carrots, apples).

Ingredients:

Eggs - 3 pcs.
Green onions.
Potatoes - 3 pcs.
Salt.
Mayonnaise.
Sardines in oil.

The classic version of "Mimosa" is very easy to prepare. Boil the potatoes in their skins, cool and chop. Boil carrots and eggs as well. The salad is laid out in layers, and each of them is well greased with mayonnaise, the following sequence is performed: fish, chopped potatoes, grated carrots, proteins. Layers can be repeated. The top layer is decorated with grated yolks, it's good when they are bright, then the salad turns out to be very beautiful. Top the dish can be garnished with chopped herbs. After cooking, the salad should be sent to the refrigerator, it should be well infused.

In the matter of choosing between fish varieties, the advantage always remains with those that are heard. All "laurels of glory" usually go to the family of carp, salmon, cod. Meanwhile, very interesting specimens often remain in their shadow. Sardines, although a small fish, have an impressive culinary potential, both fresh and canned. Cooking sardines requires a minimum of costs, but the fish scatters at a moment.

- Beccafico sardines -

Ingredients:

1 kg fresh sardines
250 g bread crumbs
100 g raisins
100 g pine nuts
1 large orange
1 large lemon
2 tsp Sahara
Olive oil, salt to taste
1 pinch pepper
Bay leaf to taste

Preparation:

Open the fish, remove bones, entrails and head. Rinse the fish and refrigerate. Grate citrus zest. Add oil and breadcrumbs to a frying pan and fry over low heat until golden brown. Add sugar, zest, a pinch of salt, pine nuts and raisins, previously soaked in a bowl of water. Mix well and let stand. Grease a baking sheet with oil.

Place the uncovered sardines on a large cutting board, salt to taste and distribute the filling. Roll each fish into a roll. Place bay leaves between them and thread a skewer.

- Sardines in batter -

Ingredients:

Two cans of sardines, 110 g each
1 egg
3/4 cup water
2 tbsp soy sauce
1/2 cup wheat flour + dry
1/2 cup butter

Preparation:

Dry the fish with paper towels. Drizzle with lemon juice or soy sauce before serving.

- Grilled sardines -

Ingredients for 2 servings:

1 kg sardines
Juice of half a lemon
1 clove of garlic
Sea salt
Olive oil
Red pepper
1 green onion

Preparation:

Preheat the grill. Roast the sardines for 2 to 3 minutes on each side until golden brown. Serve with fresh vegetable salad.

- Toast with sardines -

Ingredients:

Preparation:

Add pepper, lemon juice, 1 tablespoon to a bowl. olive oil, garlic, parsley, paprika and salt to taste. Mix all ingredients. Toast the bread.

Place the toast on a plate, spread the pepper on top (discard the garlic), add the sardines and marinade from a bowl.

- Sardines with white wine -

Ingredients for 4 servings:

1 kg fresh sardines
100 ml dry white wine
1 tbsp gomasio seasoning
1 handful of fresh thyme

Preparation:

- Sardines with spicy tomato sauce -

Ingredients for 2 servings:

450 g peeled sardines

Preparation:

Mix all the ingredients for the marinade. Spread it evenly over the fish and leave to marinate for 30 minutes at room temperature.

While the fish is marinating, in a food processor, combine the garlic, shallots, hot peppers, paprika, cumin, coriander, cinnamon, cilantro and 2 tablespoons of olive oil to a paste. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the mixture and fry for a few minutes, then add the tomato paste. Stir constantly for about 30 seconds, then add water. Place the tomatoes and bring to a boil. Cook for 10 minutes. Season to taste with sea salt.

While the sauce is cooking, peel off most of the marinade from the fish. Dry the fish with a paper towel and lightly salt. Pour olive oil into a large skillet over medium heat. Fry fish in batches, about 2 minutes on each side. Transfer the finished fish to a plate, pour the tomato sauce on top and garnish with fresh herbs.

- Breaded sardines -

Ingredients for 2 servings:

Preparation:

Remove the entrails and rinse the fish under running water. Preheat oven to 230 ° C. Put cabbage and raisins in hot water, blanch quickly, drain and rinse immediately under cold running water. Squeeze water out of cabbage and raisins, then place on a cutting board. Add pine nuts and chop coarsely. Add lemon zest, sea salt, pepper and garlic and continue to grind until smooth.

While the sardines are baking, brush the cut side of the lemon half with butter and sauté the lemon over high heat until caramelised. Serve with a drizzle of caramelized lemon juice.

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On our last vacation in Tenerife, we took a day off and decided to go on an ocean fishing trip without fail. Having rented a small fishing boat in the port of Colon, we went in search of, in fact, fish. We had to sail not far, opposite the port there are floating farms where free-range seabass are bred. During feeding on farms, part of the food ends up in the open ocean, where giant shoals of sardines gather for this free treat, followed by sharks and rays of all stripes. The latter were just the object of our ocean fishing. But in order to catch them, we first had to work properly with fishing rods in order to catch the bait - sardines. It was just some kind of fishy madness and we began to gust up with packs of these greedy silver beauties)) In short, we caught them in abundance, so that was enough for bait and left for, so to speak, personal consumption 🙂 because the whole big catch we in good faith let us go back to our native element.

Tired and satisfied with our fishing exploits, we returned home and began to think that we could hastily cook from our catch. As usual, the sun, sea breeze and a couple of glasses of fine Canarian wine did their job, and laziness got the better of all our feeble attempts to come up with some interesting dish from sardines. Therefore, we went the simple way and, following the example of the Canary people, fried sardines in olive oil without spices and salt, sprinkling with mojo verde sauce on top.

Fried sardines recipe

Fresh sardines - 1 kg.;
Olive oil - 50 ml.;
Mojo verde sauce - to taste;
Lemon - 1 pc.;
Lettuce leaves - for serving.

Step 1

Lightly rinse fresh sardines in salted or sea water. Without gutting the scales and rinse again.

Heat the olive oil in a frying pan, put the sardines in one layer and quickly fry on both sides. They fry instantly.

Cover the serving dish with lettuce leaves, top with toasted sardines, pour mojo verde sauce over them to taste and garnish with lemon wedges. It's very simple and insanely delicious!