Poached Sardines in Sichuan Pepper-Infused Oil

Nothing says spring like sardines. This simple yet aromatic recipe from the Ferrandi School of Culinary Arts’ new book, Fish and Shellfish, shows them off at their very best…

Serves 4 | Active time: 30m | Chilling time: 1-2 hours | Cooking time: 30 minutes | Resting time: 15 minutes | Storage time: 3 days

EQUIPMENT

• Channel knife
• Instant-read thermometer

INGREDIENTS

• 12 sardines, gutted
• 9 oz (250 g) coarse sea salt
• 1 carrot
• 3½ oz (20 g) preserved lemon
• 1½ cups (400 ml) olive oil
• 1 tsp (2 g) Sichuan peppercorns
• 2 bay leaves
• 2 sprigs thyme

METHOD

1. Quick-cure the sardines. Remove the heads from the sardines if desired. Rinse the fish, then cover them completely in the coarse salt and let them sit for 15 minutes. Rinse well and dry with paper towels.
2. Preheat the oven to 147°F/64°C/Gas ¼ (on the lowest possible setting).
3. Peel the carrot, then cut lengthwise grooves in it at regular intervals using the channel knife. Slice the carrot thinly.
4. Cut the preserved lemon peel into thin strips.
5. Place the olive oil and Sichuan peppercorns in a small saucepan and heat to 140°F / 60°C. Place the quick-cured sardines in a baking dish, ensuring they fit snugly. Add the carrot, preserved lemon peel, bay leaves and thyme. Pour the hot oil over the sardines and poach them in the oven for 30 minutes. Let cool for 1-2 hours in the refrigerator before serving.

Lead photo credit : Poached Sardines in Sichuan Oil. ©Rina Nurra from Fish and Shellfish, Flammarion