Sarde Con Olie - Homemade Tinned Sardines

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   ["If using whole sardines, fillet them.

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   First remove the head and then gently cut down the belly side, lengthways. Gently remove the guts as sardines are tender fish.

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   Spread open, skin side down. Then place your finger under the central bone and gently pull it up and remove. Using tweezers, remove some of the other larger bones. Cut each fish in half to form fillets and then you're done.", "Cure the fillets in a 50/50 mixture of coarse sea salt and caster sugar for 15 minutes. Then rinse well and pat dry. Just like cured salmon, the flesh will firm up a bit and release some of its juices", "Heat oil to 60u00b0C (120u00b0F) and hold at that temperature. Slip in sardine fillets, pepper corns and dried herbs and confit for 3 minutes until just cooked through.", "Put fish into a clean, lidded jar or weck pot and top up in oil. Can be refrigerated for a couple of weeks. Enjoy and bask in the knowledge that many things can be made at home! Like I did...."]

* Per serving · 4 servings · Values may vary.