Patina of Sardines
Latin
patina de pisciculis: uuam passam piper ligusticum origanum cepam uinum liquamen oleum; transferes in patellam; cum cocta fuerit adicies in ipsam pisciculos coctos; amulo obligas et inferes.
English
A patina of little fish: raisins, pepper, lovage, oregano, onion, wine, fish sauce, oil; transfer to a pan; when it is cooked, add to it the cooked little fish; bind with starch and serve.
Ingredients
- About 450 g of small fish like anchovies or sardines (I used 5 whole sardines)
- 30 ml olive oil
- ½ brown onion, finely chopped or pulvarized
- 200 ml white wine
- 30 ml fish sauce
- 30 g raisins, finely chopped
- 1 tsp dried oregano
- ½ tsp lovage
- ½ tsp pepper
- 1 Tb starch, made into a slurry
Method
- Preheat the oven to 200 C / 400 F. Place the fish in the oven and bake for 15 minutes, or until cooked through.
- While the fish are cooking, heat the olive oil in a large frying pan. Add the onions and cook for 5 minutes, until translucent.
- Add the remaining ingredients to the frying pan, and simmer for 5 minutes.
- Once the fish are cooked, gut them and add them to the frying pan and bring back to a simmer. Add the starch slurry, allow to thicken for a minute, and serve.