| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Consuming, Passions | 4 | servings | |
INGREDIENTS
| 500 | g | Fresh sardines |
| 4 | tb | Lemon juice |
| 2 | tb | Mild vinegar |
| 1 | ts | Sugar |
| 1 | tb | Chopped oregano leaves; (or 1tsp dried) |
| 2 | Cloves garlic | |
| 2 | tb | Basil leaves; (optional) |
| 1 | lg | Egg yolk |
| 1 | tb | Dijon-style mustard |
| 2 | ts | Lemon juice |
| 250 | ml | Oil; (walnut, macadamia |
| ; or olive) |
INSTRUCTIONS
INGREDIENTS FOR SARDINES INGREDIENTS FOR AIOLI Mix pickling ingredients for sardines. Put layer of fillets in dish, cover with marinade. Repeat process finishing with generous amount of marinade. Refrigerate at lease half an hour (more for bigger fish). Crush garlic in a mortar of food processor. Add basil, egg yolk, mustard and lemon juice. Blend well. Slowly add oil, a drop at a time, stirring constantly. Continue adding oil and stirring until a thick cream is obtained. Drain sardines and serve with a salad, some good bread and the Aioli. Note: If the mixture curdles, start with another egg and add the curdled mixture a little at a time stirring constantly. Converted by MC_Buster. Per serving: 538 Calories (kcal); 59g Total Fat; (96% calories from fat); 1g Protein; 3g Carbohydrate; 53mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: Eternal Combustion Protection”