Pawaru-Grahmata

№ 52VII. nodaļa

Sardeles

Anchovies with olives, capers and lemon

  • Serves 4–6 as a relish or starter
  • about 2½ hours, mostly soaking
  • Melnraksts · vēl nav izmēģināts

1796Sardelles.

Modernizētslpp. 304 · PDF 318
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Soak the salted anchovies in a bowl of cold water for 1–2 hours, changing the water once. (Tinned fillets need no soaking.)
  2. Fillet them: pull off the head, run a thumb along the belly to open the fish, lift out the backbone and small bones, and rinse briefly. Pat dry with kitchen paper.
  3. Make a lengthwise cut in each olive, prise out the stone with the tip of a small knife and press the olive back into shape, so that it looks whole.
  4. In a bowl, mix the olives with the capers, olive oil and vinegar.
  5. Arrange the anchovy fillets neatly in a ring on a flat plate. Spoon the olive mixture into the middle and lay the lemon slices around the edge. Serve with roast meat, or as a starter with bread.

Notes

What the book says vs. what we added

anchovies soaked for some hours, cleaned of bones and laid on a plate; olives stoned and reshaped; capers, olive oil and wine vinegar mixed through; the anchovies arranged in a ring and edged with lemon slices. The amounts and soaking times are ours. The book doesn't say where the olives go; we put them in the middle of the ring.

Anchovies

the book's sardeles are salted anchovies (German Sardellen), not sardines. Whole salt-packed anchovies are sold in Italian and Spanish delicatessens. Soaked fish keeps for a day in the fridge, covered with oil.

Variation with Baltic fish

the book makes small Baltic herring (strimalas), sprats (brētliņi) or herring the same way, once soaked. Bone them thoroughly. Salted Baltic herring needs 2–4 hours' soaking; taste a piece to check. Herring and sprats in brine or "spiced" sprats from Baltic shops work too.

Olive oil

bomeļi (German Baumöl) and provencereļi (Provence oil) are both olive oil. Provence oil was the fine, mild olive oil of the time; use a mild extra virgin oil.

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