Marinated sardines in a pressure cooker: prepare them 1 day in advance

A marinated sardine, in the pressure cooker, delicious and very easy to prepare.

Recipe for 4 people.

Classic (no restrictions), Low carb, Gluten free, Gluten and lactose free, Lactose free

Preparation: 00:50 + time to cool and freeze

Intermission: 00:10

TOOLS

1 pressure cooker, 1 cutting board(s), 1 mandolin (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

SARDINES Ingredients:

– 8 fresh, clean and flattened sardines

– lemon to taste (juice)

– Salt to taste

– pepper to taste ^THE

ESCABECHE Ingredients:

– 2 onions, cut into slices

– 3 large, ripe tomatoes, cut into slices

– 1 unit of yellow pepper, seeded and white part removed, cut into strips (or anything else of your choice)

– 2 bay leaves

– 4 clove(s) of garlic, minced

– 1 unit of finger-de-moça pepper, seedless, chopped

– 1 cup(s) of olive oil

– 4 tablespoons of white wine vinegar

– Salt to taste

– pepper to taste ^THE

– parsley to taste, chopped

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. Wash the sardines, and if you haven’t bought them already flattened, open them in half, clean the belly and remove the head and bones. Season with lemon juice, salt and pepper and store in the refrigerator.
3. Wash, peel and cut the onion/ee, preferably with the help of a mandolin, cut it into slices of approximately 0.3 cm.
4. Wash the tomatoes and cut them into medium slices.
5. Wash the peppers, remove the seeds and white parts and cut them into thin strips.
6. Wash and peel the garlic clove and chop it.
7. Wash the chillies, remove the seeds and chop them.
8. Wash and dry the parsley, chop it and set it aside on absorbent paper.

PREPARATION:

Sardines in a pressure cooker – Assembly:

1. Drizzle the bottom of a pressure cooker with olive oil.
2. Arrange the ingredients in layers in this order: a) onion(s), b) garlic cloves, c) tomatoes, d) pepper(s), e) fresh sardines, flattened and seasoned.
3. Sprinkle each layer with a little salt, parsley and crushed pepper and drizzle with a drizzle of olive oil.
4. Make a few layers until you run out of ingredients.
5. Finally add the bay leaf(s).
6. Season with the remaining oil and vinegar.

Sardines in a pressure cooker – Cooking:

1. Cover the pan, place on the stove over high heat and when it starts to whistle, reduce it to medium heat.
2. Cook for 8 minutes and turn off the heat.
3. Let the steam escape naturally.
4. Open the pan and remove the bay leaf.
5. Transfer the marinade to a container and layer it with the sardines and vegetables.
6. Let cool.
7. Cover and place in the refrigerator for at least 12 hours to let the flavors blend.

FINALIZATION AND ASSEMBLY:

1. It is used for Sardines cooked in a pressure cooker on a serving plate or, if you prefer, distribute among the plates.
2. As a suggestion, serve it with croutons or bread and/or with green leaves seasoned of your choice.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, click here.

Create your personalized menu for free at Bake and Cake Gourmet.