Baked sardine roll-ups
Swedish / California / Monterey baked sardine roll-ups from Sea Forager CSF member Monica Alton Spiller! She writes:
Easier than a trip to Greece! IQF Sardines, caught by the F/V Sea Wave out of Monterey, CA. So wrote Kirk Lombard of www.seaforager.com about this week’s supply of Neptune’s Delight, consisting of nicely de-scaled whole sardines. Here’s how I treated one dozen sardine filets, based mostly on my Swedish-English mother’s teaching and recipe for Atlantic herring. These baked sardine roll-ups are at their best when served cold, for breakfast, brunch or lunch with salad accompaniments and whole durum wheat bread*, as in Greece.
Prepare an 8 x 8 inch baking-serving dish with a splash of water and a quarter inch depth total with apple cider vinegar.
Preheat oven at 375ºF
In a small bowl, mix a scant tablespoon fine salt, with a generous amount of freshly ground pepper and freshly ground all-spice.
Rinse each filet well with water. Sprinkle a quarter teaspoon of salt, pepper and spice mixture on the filet and roll up from tail to head. Place seam side down in prepared baking dish. Add the remainder of salt, pepper and spice mixture to the liquid surrounding the roll-ups.
Bake at 375ºF in preheated oven for 20 minutes, or perhaps up to 30 minutes for larger sardines.
Preferably allow to cool and refrigerate at 40ºF before serving.
* See 2021 recipes for whole durum wheat bread at www.wholegrainconnection.org
