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Trechaes sardines


(Votes count 505)

(Rating average 2,98)

This one is a recipe collected in Asturias in the sixties by Néstor Luján, renowned Catalonian gourmet, now deceased. He mentioned it in one of his books stating it was typical of Gijón. However, nowadays, the few people who cook trechaes sardines usually fill them with some variant of ratatouille, batter them in flour and eggs and serve them just like that.


Clean sardines and remove bones, opening them up like a book. Heat oil in a pan and add onion and thinly chopped garlic, stir-fry lightly until it begins to brown. Then, add grated white bread crumbs and sauté. Next, put chopped parsley and finally a beaten egg, stirring to thicken the filling but without allowing it to curdle.

Fill sardines with this, close them, roll them in flour and fry. Place fried sardines in earthenware dishes and dip them into a mixture of wine and cider, a little oil and a little water, let them stew on low heat for some minutes until liquid is partly reduced.
Trechaes sardines
  • 20 medium-sized sardines.
  • 1/2 kg. Onion.
  • 2 cloves of garlic.
  • 150 gr. grated white bread crumbs.
  • 1 egg.
  • Olive oil.
  • 1 glass containing half dry white wine and half Asturian natural cider.
  • Flour.
  • Parsley.
  • Salt.