Homemade Gerber Puffs Recipe

SARDINES pickled

First of all, thank you for your love and encouragement you have given us! These are hard times that cost to accept, take!.
Thank you.
This Weekend we have a break in Isona to catch some air and you see that we could enjoy, moreover, the show offered aumetllers blossom! Although many have been booted, it was a country where all the fields, pieces were planted in aumentllers, we can still see the large pink and white blanket that form the branches of dense Flowers! and of course, walking among them, feel the soft but penetrating odor that comes from these flowers! If you have an opportunity to walk up there a while, will "love the aumetller!
few days ago I bought sardines for dinner, but laziness won and I did not ... so the next day I feel like doing it pickled, which usually do no more in the summer. It is better from one day to another, the more days you'll find tasty. The marinade is a good way to preserve food longer, the fish is very good, especially oily fish.
There are different ways to make escabeix, my mother not to rub the sardines, but once the sauce was made from the marinade, add the sardines, tripe and no net, and let cook about 10 minutes to fire very softly. And what were good after a couple of days ... if it came ...
Usually I have to fry them first ... and are also very good!

SARDINES pickled
- fresh sardines (medium size)
- rosemary, thyme, bay leaves ... herbs that have
- A head of garlic
- But red (sweet)
- A few grains of black pepper
- Oil
- A cup of vinegar (if you're a sardine k, 3 / 4 cup water, vinegar)
Remove the guts and the head of the sardines, wash and put to drain. Salem
sardines, the flour and fry in a pan with plenty of oil. As we draw from the pan and when hot, with the help of a strainer, sprinkle with the paprika. The reserve posadetes well in a container (which has high)
We want to reduce oil had fried sardines in another pan. Add herbs, the garlic cloves (unpeeled), bay and black peppercorns and cook a few minutes, then add the vinegar (keep an eye very so long steam in boiling alcohol). Let reduexi few minutes over a low heat. When you've lost the sour vinegar and reduce slightly, pour this sauce over the sardines escabeix, leaving them covered with herbs and garlic. Let cool and store covered in refrigerator.
are more good if a bit before eating them, the draw from the refrigerator.

flour * For them, it's great to put flour in a bag, such as freezing, we put sardines, close the bag, shake a few times pqeuè impregnated flour and we put in the pan. You will see that only have taken the necessary flour, and fry them, the oil will not retain excess flour when you take the flour on a plate.