Preparing: Scale, clean and gut. To butterfly, break head from body and then run thumb down stomach cavity; gut will just come away. Press open flat on a board and remove bones if desired. Smaller species can be served whole, but do need to be scaled and gutted.
Cooking:
An oily fish best suited to grilling, baking or barbecuing. Pilchards can also be coated in flour or crumbed and lightly pan-fried. A strong flavoured fish, it is best suited to ingredients such as onion, garlic, oregano, basil, lemon, Parmesan wine and vegetables such as tomato, eggplant, zucchini and mushrooms. Smaller species are ideal for hors d'oeuvres, entrees, antipasto and seafood platters.
Maiiiiiiiiiiiiiiiiiiiiiiiis ! ca va pas de vouloir depiauter ainsi mon fils !
ReplyDeleteA la maison, on les mange toute fretillante, les sardines !!!
Je suis sûre que c'est une très bonne recette. Moi je prend les pieds. Ils sont trops craquants!!!!!!
ReplyDeletebon appetit a tous !
ReplyDelete