Cantabrian sardine patties with spicy sauce

Sardines or sardinillas are one of the most appreciated blue fish in the world. Known as the “silver of the Cantabrian Sea”, they are one of the most complete foods: they are low in calories, low in carbohydrates, help fight cholesterol, rich in omega-3, contain vitamins A, B, C, D and E, several minerals such as iron, calcium, selenium, magnesium, phosphorus and potassium and are also antioxidants.

In addition to being a nutritious food, it can be cooked in different ways and with canned sardines we can make simple and creative dishes that will please everyone. Sardine pasties are one of them.

Ingredients

• Pastry dough or wonton dough (with wonton dough we achieve a thinner and crispier breading).
• Sardines or Sardinillas
• Seasoning to taste (pepper, salt)
• Olive oil from the sardines
• Chili/cayenne
• 1 Egg cream

This is how we cook it

We are going to make this recipe in two phases:

1. Prepare the sardine patties.

To prepare the Cantabrian sardine patties, the first thing we are going to do is to stretch the dough or Wonton dough well. The objective is that it is not like the dough of a common pie, but a thin and crunchy wrapper.

We will cut the dough into rectangles so that we can completely cover each sardine. You can use a knife or a circular pizza cutter.

Once we have the dough stretched and cut we are going to drain well and season the sardines with a little salt, pepper and other spices you like. Once seasoned and well dried, wrap the sardines in a piece of dough.

Once we have all the sardines wrapped, we put a good amount of oil in a frying pan to fry them.

When they are well browned, take them out and let them drain in a bowl with absorbent paper to get rid of excess fat.

2. Prepare the accompanying sauce

Chop a little chili or cayenne bell pepper and pass it a little in the pan with a drizzle of oil from the sardines. Separate the oil from the chili or cayenne pieces and allow the oil to cool.

Add in a bowl a drizzle of oil already tempered that we have passed through the frying pan with the chili or cayenne. Add one egg yolk. We beat it until it is a homogeneous mixture, we are looking for something like “mayonnaise” but thinner.

Plating

Place the sardine patties in a serving bowl and add a little of the sauce we have prepared around the dish.

You can add parsley, arugula, chives or your favorite aromatic herbs to give color and freshness to the recipe.