Landing Cornish Sardines
Cornish Sardines
Souced Sardine
SOUCED CORNISH SARDINES
This recipe is brought to you courtecy of the Cornish sardine company
Fresh cornish sardinesMixed pickling spices
Bayleaves
Malt vinegar
Salt and pepper
Season the cleaned sardines well with pepper and salt. Place a layer of the fish in an eathenware or baking dish, sprinkle with pickling spice and bay leaves.
Repeat the layers until the dish is full, then add the liquid- three parts vinegar to one part water - to the top of the dish. Tie down with brown paper, or use a close fitting lid (not foil) . Bring to the boil, then bake in a moderate to slow oven until the bones are quite soft. Marinated pilchards are excellent served cold, perhaps with salad and fresh granary bread.
