AT A GLANCE
For such small fish, sardines pack a flavour punch. The orange and sherry vinegar cut through the rich flesh and balance with the watercress nicely.
|01||Combine flour and paprika in a bowl, then dust sardines in flour, shaking off excess. Heat half the oil in a large frying pan over medium-high heat. Fry sardines skin-side down until crisp and golden (2-3 minutes). Turn and fry until cooked through (1-2 minutes). Transfer to a non-reactive container.|
|02||Combine vinegar, currants, onion, sugar and 100ml water in a saucepan over medium-high heat, bring to a simmer, then pour mixture over sardines and set aside for 15 minutes.|
|03||Heat remaining oil in a frying pan over medium-high heat, add garlic, rosemary and bread and cook until golden all over (2-3 minutes). Drain on absorbent paper (discard garlic).|
|04||Combine watercress, parsley and oranges in a bowl, add sardines, 2 tbsp vinegar mixture and olive oil, toss carefully, season to taste and serve.|
CHALKY YOUNG HUNTER SÉMILLON. , suggested by MAX ALLEN