Hondarabbi Beltza 2024 Ameztoi Recipe

HONDARABBI BELTZA 2024 Ameztoi — Preparation & Cooking

1. 1

   Clean and salt the sardines

   Rinse the sardines under cold water and pat them dry with paper towels. If your fishmonger has not already done so, gut and remove heads if desired (keeping heads is traditional for some preparations). Sprinkle the coarse sea salt evenly over both sides of the sardines and let rest on a tray for 10 minutes; this firms the flesh and seasons the fish.

2. 2

   Prepare the dredge

   Spread the polenta or cornmeal on a shallow plate. Lightly dust each salted sardine in the polenta, shaking off excess. This gives a light crust when seared.

3. 3

   Make the parsley-garlic dressing

   In a small bowl combine the thinly sliced garlic, chopped parsley, lemon juice, lemon zest, smoked paprika, black pepper, and the optional sliced chiles or guindilla if using. Whisk in 2 tablespoons of olive oil to emulsify. Taste and adjust lemon or salt if needed (remember the sardines are already salted).

4. 4

   Sear the sardines

   Heat a large heavy skillet (cast-iron or stainless steel) over medium-high heat until hot. Add 4 tablespoons of olive oil and the butter; swirl to coat. When the fat is shimmering but not smoking, add sardines in a single layer, skin side down if you prefer, working in batches if needed so they don't crowd. Sear for 1.5–2 minutes per side until golden and crisp; flip carefully with a spatula. Transfer cooked sardines to a warm plate and keep warm while you finish remaining fish.

5. 5

   Deglaze and finish the sauce

   Reduce heat to medium and, if the pan is dry, add the remaining 2 tablespoons olive oil. Add the sliced garlic (if you prefer it toasted in the pan rather than raw) and cook for 30–45 seconds until fragrant (do not burn). Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the wine to reduce by about half (2–3 minutes). Swirl in the parsley-garlic dressing and warm through for 30–45 seconds; the hot sauce will slightly soften the raw garlic and marry the flavors.

6. 6

   Plate and serve

   Arrange the seared sardines on a serving platter or individual plates. Spoon the warm parsley-garlic-wine sauce over the sardines. Finish with a final drizzle of olive oil and an optional sprinkle of extra chopped parsley and a wedge of lemon on the side. Serve immediately with crusty bread or boiled potatoes to soak up the sauce, and pair with chilled Ameztoi Txakolina or a dry white wine.