Sardines Escabeche Recipe | Food Network UK

Ingredients

• 5 sardines, cleaned and filleted
• 2 tbsp coarse polenta
• 2-3 tbsp olive oil
• 50g pine nuts, toasted
• Chopped flat-leaf parsley, to garnish
• For the escabeche
• 2-3 tablespoons extra virgin olive oil
• 1 large red onion, sliced into thick wedges
• 38g currants
• 1 1/2 cloves of garlic, finely sliced
• 1 1/2 carrots, peeled and finely sliced
• 1 green chilli, sliced
• 1 tbsp chopped marjoram, (or thyme or oregano)
• 1 bay leaf
• 1 cinnamon stick
• 3 allspice berries
• 150ml chicken stock (the better the quality, the better the escabeche)
• 50ml cider vinegar
• 90ml white wine or sherry
• Sea salt and black pepper
• A good pinch of brown sugar
• 4 radishes, tops removed and finely sliced