Makes 4 portions as an appetizer
1 medium carrot, peeled and diced
1 tablespoon + 2 tablespoons water
2 x 3-ounce cans of small sardines in oil
1 ½ tablespoons sherry vinegar
¼ tablespoon ground cumin
3 tablespoons + 1 tablespoon olive oil
Grate carrot in small food processor or blender. (Use the smallest possible setting to ensure carrot does not disperse and grates finely.) Add water and continue blending to achieve a thick puree consistency. Pass puree through fine sieve to obtain juice. You will obtain approximately 50 ml of juice. Measure and save.
Remove oil from sardines. (This oil can be saved and used to prepare salad dressings).
In rinsed out food processor or blender, pour carrot juice, olive oil, vinegar and cumin. Blend well. Pour dressing into sardine cans and leave to marinate 30 minutes at room temperature, or longer if refrigerated. Save leftover dressing.
If refrigerated, remove cans from cold 15 minutes before serving. Transfer sardines and dressing from cans carefully onto plate. Add additional dressing if necessary to cover bottom of plate. Serve with teaspoons, so that each bite of fish is accompanied by a small amount of sauce.
Recipe compiled and tested by Gloria Rodríguez from the presentation: “Fish All Year: Fish Preserves” by Chef Ángel León of Aponiente at Madrid Fusion 2013. Photo by Rocío Moreno.