Pickled sardines with grape leaves

8 servings

20 minutes

Marinated sardines with grape leaves are a refined dish of Greek cuisine that embodies Mediterranean freshness and richness of flavors. The tender sardine fillet, soaked in a spicy marinade of lemon juice and wasabi, acquires a light spiciness and freshness. Crispy grape leaves, fried to a golden texture, add an exquisite touch to the dish, creating an interesting contrast in taste and texture. This dish recalls the traditions of fish taverns in Greece, where fresh seafood is combined with aromatic herbs and spices. Marinated sardines can be served as an independent appetizer or as part of a large Mediterranean feast, where they pair wonderfully with white wine and light side dishes.

Energy value per serving

• Calories: 115.8
• Proteins: 11.8g
• Fats: 5.6g
• Carbohydrates: 3g

Ingredients

• Sardine fillet: 400 g
• Wasabi: 20 g
• Lemon juice: 100 ml
• Grape leaves: 200 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Mix lemon juice and wasabi and marinate the sardines in the mixture for 5 minutes.

   Required ingredients:

   • Sardine fillet: 400 g
   • Wasabi: 20 g
   • Lemon juice: 100 ml

2. Chop the grape leaves into thin strips and fry in hot oil (or in a deep fryer) at 160 degrees for a few seconds until crispy. Place the leaves on a paper towel to dry.

   Required ingredients:

   • Grape leaves: 200 g

3. Season the sardines and serve with crispy grape leaves.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste