Sardine what now?
This week’s French Fridays with Dorie recipe sent me straight to google to try to get a hint as to what the heck we were supposed to be making. Somehow escabeche has never crossed my plate before and, if I’m being completely honest, Dorie’s description and ensuing recipe was not getting my culinary juices flowing.
But let’s face it, this is hardly the first time I’ve gone into a Dorie recipe with a bit of skepticism, and from what I’ve seen on the ingredients list for next week’s tart, it will not be the last. Still, I didn’t hit my first real stumbling block until I hit the fish market, when my normally accommodating fish guy said that they would be happy to clean the little sardines for me, but that I would need to fillet them myself at home. For me the answer was clear and started to order shrimp instead. For my husband, however, the answer was also clear, the recipe is called “sardine escabeche” and so that is what we were going to make. He offered to do the filleting work and I was sold. But we bought a few extras just in case:-)
I can report that my husband did a great job, and that meant we got to snack on the extras as they came out of the frying pan. A pinch of salt and a spritz of lemon = delicious! There may or may not have even been some semi-serious discussions of stopping right there and enjoying dinner.
Instead, one day later we unwrapped our fish and had our first bite. My husband’s comment, “did we really just spend all of that effort to make our fresh sardines taste like they came out of a can?” pretty much sums it up. They were a little acidic and neither of us were loving them.
Not one to waste food, we braced ourselves for a second serving on day 2. And you know what? The flavor was completely different. The vinegar had mellowed and the fish were actually quite tasty. We thoroughly enjoyed our dinner and might even be willing to expend the effort again.