50ml olive oil

2 sticks celery sliced

4 medium carrots, peeled and thinly sliced

50ml white wine vinegar

4 sardines, gutted

Freshly milled salt and pepper

1 bunch cilantro, chopped


Put 2 tbsp of the olive oil into a saucepan.

Add the celery and reduce them over a medium heat for three minutes, until they are soft but not coloured.

Add the sliced carrots, season and continue to saute with the celery for about five minutes.

Deglaze with the white wine vinegar and cook for a further two minutes – the vegetables should retain a bit of crunch.

Leave the vegetables somewhere warm and heat a spoonful of oil in another pan.

Season the sardines with salt and pepper and fry on a medium heat for two minutes on each side.

Mix the cilantro in with the celery and carrots and serve the sardines on top.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Sardine Escabeche
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