Whole Sardines with Fresh Herbs and Crème Fraîche

Name: Whole Sardines with Fresh Herbs and Crème Fraîche
Yield: 6 servings
Ingredients: 4 pounds fresh sardines, cleaned, boned, and filleted; 1 cup freshly squeezed lemon juice; 2 tablespoons salt; 10 cloves garlic, thinly sliced crosswise; 6 shallots, thinly sliced; 1/2 cup virgin olive oil; Leaves from 6 sprigs thyme; Leaves from 6 sprigs oregano; 1/2 cup freshly squeezed lemon juice; 1 tablespoon honey; 1 tablespoon freshly ground black pepper; 1 cup crème fraîche or sour cream for garnish

By Douglas Rodriguez

July 7, 2010

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I'm a huge fan of small fish such as anchovies, baiting, and, of course, sardines. Unfortunately, when many Americans think of sardines, they picture tiny fish drowned in oil, or some other saucy mixture, packed side by side in a small, flat can. But fresh sardines are a wonderful fish, nothing like their canned counterparts. Typically 5 to 6 inches in length, their flesh has a quite delicate flavor. If you can find them, sardines imported from Portugal have the best flavor.

Because of their small size, it is easiest to leave on the skin of sardines—it also imparts a great flavor. That said, remember that it is extremely important to wash the sardines very well, rinsing off all their scales under cold water. Scoring the skin will allow the fish to more easily soak up the flavorful marinade. Don't marinade the sardines for any longer than 2 hours or they will become mushy and pasty. Just enjoy them as soon as they're done marinating, with a silky dollop of crème fraîche or sour cream.

Recipe notes