Pickled Sardines

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SF Gate

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Ingredients

6 whole sardines, heads removed, scaled and gutted

Salt and pepper

Flour for dusting

Pickling solution:

1 shallot, thinly sliced

1/2 medium carrot, peeled and cut into 1/8 rounds

1/2 small bulb of fennel, halved and thinly sliced

1 parsley roots, peeled and cut into rounds (if available)

1 Turkish bay leaf (not California bay)

1 1/2 sprigs of winter or summer savory or thyme

1 or 2 of any variety dried chiles, broken in half, to taste

2 garlic cloves, peeled and lightly smashed

1/4 teaspoon coriander seeds

2 whole cloves

1/2 star anise

1 tablespoon sugar, to taste

Generous pinch of salt

1 small piece of orange or lemon peel

1 cup of whatever red wine you have left over

1/2 cup red wine vinegar

1/2 cup water, to taste

For serving:

1/2 cup toasted slivered almonds

1 handful chopped Italian parsley

A few spoonfuls of extra virgin olive oil

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