Escabeche Sardines by Supernature Cold Pressed Rapeseed Oil

We produce our multi award-winning cold pressed rapeseed oil at Carrington Barns, our family farm situated in the heart of the Lothians.

Light textured and buttery-tasting our Original oil is fantastic to use in any type of cooking, and with the broadest range of infused oils in the UK - from powerful garlic to lemongrass and the amazing lime infused and another ten – there is something for everyone, as well as mini-bottles in Gift Packs.

Supernature is a member of The Scottish Cold Pressed Rapeseed Oil Group which promotes a number of rapeseed oil producers across Scotland. Together they are spreading the message as to why rapeseed oil should be in every kitchen across the UK.

For more information visit www.supernature.uk.com and www.scotrapeseedoil.co.uk

Serves 2

Ingredients:

·        6 sardines

·        100ml Supernature Rapeseed Oil

·        1 banana shallot

·        1 carrot

·        1tsp coriander seeds, crushed

·        1 star anise

·        Pinch of saffron

·        1tbsp white wine vinegar

·        1tbsp balsamic vinegar

·        Flat leaf parsley, chopped

·        Sea salt

·        1 Baby Gem lettuce

·        200ml chicken stock

·        30g butter

·        2 fresh thyme sprig

·        25g pearl onions

 

 

Method:

  1. Slit each sardine wide open down the belly side and lay spread out on a board, flesh-side down. Press down firmly on the backbone, then turn the fish over and pull out the whole skeleton with your fingers.
  2. Season the fish. Heat some of the Supernature rapeseed oil in a pan and fry the fish skin-side down for about 2 minutes. Flip them over and fry for another 2 minutes. Set aside and leave to cool.
  3. Wipe the pan and heat half of remaining oil. Gently fry the shallots and carrot with the coriander seeds, star anise and saffron for about 5 minutes, or until softened.
  4. Add the two vinegars and remaining oil. Bring to boil and check seasoning.
  5. Cut the baby gem in half, heat a frying pan and add a splash of oil. Place the gem, cut side down, and cook till coloured.
  6. Add the stock, butter, pearl onions and thyme. Make a cartouche and cover.
  7. Cook for 5-7 mins then remove from heat.
  8. Serve with the chopped parsley and enjoy

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