Pickled Sardines

by Daniel Rogov

1 kg. very small fresh sardines
1 1/4 cups flour, seasoned with salt and pepper to taste
1/2 cup olive oil
1 large carrot, sliced thinly
1 large onion, sliced thinly
6 cloves garlic, halved
1/2 cup white wine vinegar
1/2 cup dry white wine
1 bouquet garni made by tying together
3 sprigs parsley, 3 sprigs dill and 1 bay leaf
2 - 3 dried red peppers, chopped finely
1 tsp. salt
9 whole black peppercorns
chopped parsley for garnish

Roll the sardines in the seasoned flour. In a skillet heat the oil and in this fry the fish until golden on both sides. Remove from the skillet with a slotted spoon, drain on paper toweling and distribute on a serving platter. Pour off half the remaining oil from the pan.

Reheat the remaining oil and in this gently saute the carrot, onion and garlic until the carrots are softened but not yet browned. Add the vinegar and wine, mix well and then add the bouquet garni, red pepper, salt and peppercorns. Simmer gently for 25 minutes, stirring occasionally. Discard the bouquet garni, pour the contents of the skillet over the fish, let cool and then refrigerate, lightly covered, for 36-48 hours before serving. Immediately before serving sprinkle over the parsley.

Serves 6-8.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.