1 tablespoon of salt
18 large sardines, cleaned, bones removed, and heads off
1 teaspoon of black pepper
Stuffing
1/3 cup of black currant jam
1/4 cup of chopped cashews
4 tablespoons of olive oil
4 tablespoons of orange juice
1 tablespoon of vinegar
1 tablespoon of salt
1/2 tablespoon of sweet paprika
6 sprigs of parsley, chopped
4 slices of bread, crust removed, crumbled
1 chopped onion
1 teaspoon of cumin
1 teaspoon of black pepper
For dusting
2 tablespoons of sweet paprika
1 tablespoon of salt
18 large sardines, cleaned, bones removed, and heads off
1 teaspoon of black pepper
Stuffing
1/3 cup of black currant jam
1/4 cup of chopped cashews
4 tablespoons of olive oil
4 tablespoons of orange juice
1 tablespoon of vinegar
1 tablespoon of salt
1/2 tablespoon of sweet paprika
6 sprigs of parsley, chopped
4 slices of bread, crust removed, crumbled
1 chopped onion
1 teaspoon of cumin
1 teaspoon of black pepper
For dusting
2 tablespoons of sweet paprika
Season the sardines with salt and black pepper. Reserve
In a skillet, heat half of the olive oil over medium heat and sauté the onion
Cook for two minutes or until softened
Add the cashews and cook for another two minutes
Add the cumin, paprika, bread, and salt, mix well, and let it sit for one minute
Remove from heat and add parsley, black currant jam, orange juice, and vinegar
Mix again
Preheat the oven to high temperature
Grease a large baking dish with olive oil. Reserve
On a flat surface, arrange the sardines open
Distribute half of the stuffing over each fish, close to the head
Press the filling in place with your hands
Roll the head towards the tail, place each stuffed sardine in the baking dish, and bake for 20 minutes
Dust with paprika and serve.
