JAFFA ORANGE SARDINES MARINATED IN BEETROOT
Created for Jaffa by Jean Christophe Novelli
- 1 x Jaffa Orange
- 8 x Fresh Sardines (prepared and cleaned)
- 4 x Shallots (sliced)
- 1 x Garlic Bulb (halved widthways, unpeeled)
- 1 x Sprig of Thyme
- 1 x Bay Leaf
- 1 x Whole Small Beetroot (peeled and sliced)
- 1 x Carrot (sliced)
- 4 x TBSP Extra Virgin Olive Oil (infused with Fresh green herbs)
- 1 x TBSP Extra Virgin Rapeseed Oil
- 1 x TSP Honey
- 1 x TSP Coriander Seeds
- 250ml Dry White Wine
- 80ml White Wine Vinegar
- Heat the rapeseed oil in a hot sauté pan with a lid. Place the sardines into the pan and fry for 1 minute on each side. Transfer to a baking dish and cover with clingfilm.
- Using the same pan, add the shallots, garlic, herbs, sliced beetroot, carrots, honey, and vinegar. Bring to the boil and simmer for 5 minutes.
- Add the wine and bring to the boil again.
- Cut the Jaffa Orange into quarters, squeeze the juice into the pan and add the leftover Jaffa Orange. Simmer for 5 minutes. Whilst hot, pour the stew over the fish, in an ovenproof dish, and re-cover with clingfilm and allow to cool.
- To serve, slowly warm the dish in a pre-heated oven, gas mark 4/180ºC/fan 160ºC, for 10 minutes. Complete with a drizzle of the infused olive oil.
- Enjoy!