We tell you all the secrets to prepare a good bittersweet sandwich sardines.
- 1/2 lemon confit with salt
- 1 bunch chopped parsley
- 1 large red onion
- 5 tablespoons oil
- 70 gr. of pine nuts
- 70 gr. of raisins
- 12 large sardines in oil
- Salt and freshly ground pepper
- 2 tablespoons Laurel Honey
- Bread rolls
Put a frying pan with the oil and sauté the red onion, which has been chopped into very small cubes for about 8 minutes on a medium-low heat. Raise the heat and add the pine nuts, let them toast for about 4 minutes.
In the meantime, open the candied lemons and extract their pulp, which we will chop into small cubes. Mix with the raisins. Lower the heat again to medium-low and add the candied lemons and the raisins to the frying pan. Heat the sardines with a fork and add them as well. Mix everything well.
Add the two spoonfuls of honey and mix again. Fry the whole mixture again for a few minutes. Remove from heat and add the chopped parsley and set aside in a bowl.
Recipe and photo by sweetandsour.es