Fish: Alternatively Sweet and Sour Pickled Sardines Herring atIts Finest.

5 from 3 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 29 kcal


  • 10 Fresh sardines. Fish cut at least 20 cm long
  • Flour
  • Olive oil
  • 500 ml White wine vinegar
  • 400 ml Fish broth
  • 200 ml Water
  • 1 tbsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Bavarian mustard
  • 1 tbsp Yellow mustard seeds
  • 1 tbsp Black peppercorns
  • 8 Allspice grains
  • 8 Juniper berries
  • 3 Bay leaves
  • 2 Cloves
  • 3 Roughly cut the onions into strips
  • 1 pinch Red chilli flakes


  • My recipe has now been taken over by the chef and management of a 5 star hotel for the evening buffet after tasting.
  • Pat dry the washed sardines, which have been cleaned ready for use, and season the outside and inside with salt and pepper. Flour carefully
  • Heat a good dash of oil in a pan and fry the saardines nice and brown on each side, not too hot. Put the fried ones aside to cool off. When all the fish are cooked through, bring all the ingredients (except the onions) to the boil in the same pan and let them simmer on a low flame for about 19 minutes.
  • Briefly blanch the onions in the stock and remove the pan from the heat. In a suitable container, cover the bottom with a layer of the onion spice mixture and always layer the fish in layers covered with the onions and spices.
  • Finally, season the acidic broth to taste and pour it over the fish. The fish must be completely covered with the stock. We let them sit for 10 days (without trying). The longer you leave them alone, the better they get.
  • If the brew is not quite enough, you can make do with fish stock and dark balsamic vinegar.


Serving: 100gCalories: 29kcalCarbohydrates: 2.9gProtein: 1.1gFat: 0.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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