Recipes with sardines, delicious and nutritious
In a previous post we have provided information about how beneficial the consumption of sardines. After having read such important information, do you dare to consume this little treasure that the sea offers us?
With sardines we can make different recipes all nutritious, easy, economic and also prepare them in various ways such as grilled, baked, fried, use sardines in preserves as an accompaniment in salads, croquettes, to prepare sandwiches.
Sardines are good for all ages, even for children from two years old when they can eat blue fish, according to the advice of the Spanish Pediatric Association.
We can then offer the children the thorny clean lomitos, They are also good for adults, for the elderly, even for the young students since their content in phosphorus suits them well for the memory.
Furthermore, for young people when they are studying outside the home, it is a good resource for them, they are easy to prepare and, being an economical fish, they are within reach of their pockets, at the same time that they are feeding well.
Below we provide some recipes to prepare with sardines, easy to make and very nutritious at the same time.
- A kilo of clean sardines, (without guts).
- 4 cloves of garlic
- Virgin olive oil
- Coarse salt.
We can ask the fishmonger to clean the sardines, otherwise we open the side and with your finger we extract the intestines.
We wash well with cold water and let the water drain.
We put salt over each of the sardines.
We remove the skin from the garlic cloves and chop them gently.
We put the garlic cloves in the mortar and crush them.
Once well crushed, add a little oil and stir to mix.
Spread the mashed over the sardines.
Put the iron on the fire to heat, with a drop of olive oil.
Once it is hot we are putting the sardines to be roasted on both sides.
Once we see that they are golden brown and crunchy, we place them on a plate or a dish.
We can present it with a salad or accompany it with some cooked potatoes.
- A kilo of clean sardines, (without guts).
- Simple wheat flour to coat.
- Extra virgin olive oil.
If we already have the tripe sardines clean, we wash them and let them drain.
We put a little salt to each sardine.
We put flour on a plate to go sowing the sardines with flour on both sides.
In a pan put the oil to heat with enough to fry the sardines.
Once the oil is hot, we fry the sardines, browning them well on both sides.
Prepare a plate or tray with absorbent paper or napkins to place the sardines and drain the surplus oil.
The breaded sardines can be accompanied with cooked potatoes, a salad, or with rice.
Sardines stuffed with piquillo pepper
We can ask the fishmonger to clean the sardines from our guts and to remove the central spine to keep only the loins, which is what we need for this recipe.
If you prefer to clean them at home, we will do it in the same way, then wash the loins and dry them with absorbent paper.
- - One kilo of sardines, (only the loins).
- - A large can of piquillo peppers.
- - A few spoonfuls of tomato sauce.
- - A few drops of extra virgin olive oil.
- - Salt.
We are preheating the oven to a temperature of 180 º C, for 15 minutes.
While we are preparing the sardines.
Open the can of peppers and drain the juice that usually brings.
Cut the piquillo peppers so that they cover the sardine tenderloin.
We place on a sardine loin a spoonful of tomato sauce and the piece of piquillo pepper, place another sardine loin on top.
We passed the sardine tenderloin for flour, flouring both sides and reserved on a baking tray.
We repeat the same operation with all the loins.
We put the loins to cook in the preheated oven and with heat up and down.
We cook until we see that they are golden brown.
Once they are golden, we take them out of the oven and when presenting them we will put a thin trickle of olive oil on top.
Stuffed sardines can be served with cooked potatoes, garnished with vegetables, with a salad, or with rice.
The sardine croquettes are very easy to make and it is a dish that children like very much, it is a resource to offer them a nutritious dish and a good source of Omega 3, in addition to varying our recipes for croquettes.
- Two cans of sardines in olive oil.
- Bread crumbs.
- A little simple wheat flour.
- One garlic clove.
- Half an onion.
- Two eggs
- A few sprigs of parsley.
- Extra virgin olive oil
Open the cans of sardines and drain the oil.
With the help of a fork we crush the sardines and reserve.
In a frying pan we put a small dish of oil to heat to brown the onion and the clove of garlic.
Once they are brown, add the minced parsley, sardines, flour and two egg yolks, mix everything together and make a dough that should brown on both sides.
When the dough has caught golden color, remove from the heat and let cool.
Once the dough is cold, let's form the croquettes.
Beat the egg whites and pass the croquettes one by one in bread crumbs and the beaten whites.
In a pan heat the oil well to fry the croquettes.
We are frying the croquettes on both sides.
Place the croquettes on absorbent paper to drain the oil.
The sardine croquettes can be accompanied with a mashed potatoes, or with rice.