Sous Vide & BBQ Cornish Sardines | Recipe by sousvidetools.com

BBQ Cornish Sardines Pickled with Rice Wine Vinegar, Sweet and Sour Piquila Pepper and Smoky Beets

BBQ Cornish Sardines Pickled with Rice Wine Vinegar, Sweet and Sour Piquila Pepper and Smoky Beets Fish and Seafood
  • COOK TIME: 2 Hours
  • PREP TIME: 4 Hours
  • DIFFICULTY: Easy

Ingredients

  • 20 Sardines, butterflied and all pin bones removed
  • 200mls Water
  • 50mls Rice Wine Vinegar
  • 20 Basil Leaves
  • 10 Crushed Peppercorns
  • 1 Bay Leaf
  • 1 tbsp. Sea Salt
  • 1 tbsp. Sugar
  • 10 Piquillo Peppers
  • 10 Baby Beetroot
  • 50mls Red Wine Vinegar
  • 40g Brown Sugar
  • 2 tbsp. Roasted Cumin Seeds
  • Olive Oil

 

Equipment

EQUIPMENT

Method

Perfect for that lazy summer day in the garden, these stunning sardines bring a hint of Spain to your home.

METHOD

  1. In a saucepan add the water, rice wine vinegar, basil, peppercorns, sea salt and sugar then bring to a simmer. Set aside to cool
  2. When cool soak the sardines in the liquid in the fridge for 4 hours
  3. After 4 hours take the sardines from the liquid, pat dry and place in a vacuum pouch. Use the vacuum packer to seal
  4. Cook the sardines in a preheated water bath at 50 degrees for 20 minutes
  5. Cut the peppers in half and lay on a baking sheet. Drizzle with olive oil and salt, red wine vinegar and brown sugar then cook in the oven at 150 degrees for 45 minutes
  6. Wash the baby beets and place in a bowl. Drizzle with olive oil and cumin then make a tin foil parcel and wrap the beets inside. Place in an oven at 180 for 45 minutes until the beets are tender
  7. To serve, take the sardines from the pouch, brush with olive oil and skin side down grill on an open flame BBQ. Serve with a side of beetroot and peppers then garnish with basil

Chef’s Tip –

Why not dust the sardines with some smoked paprika, lemon zest and salt before cooking in the pouch.

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