Sardines marinated with ginger and escalibada (grilled vegetable salad)

90 min
Type of dish: Salads, Fish
Temperature: Room temperature, Cold
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Sardines 0.625 kg
Olive oil 0.25 l
Green pepper 0.25 kg
Red pepper 0.25 kg
Spring onions 3.333 ud
Small aubergine 0.25 kg
Vine tomato 0.267 kg
Olive oil 0.167 l
Cumin 20.833 g
Strawberries 0.042 kg
Peach in syrup 0.042 kg
Sorrel 0.042 kg
Alfalfa sprouts 52.083 g
Trout roe 4.167 g
Mini courgette 0.083 kg
Ginger 41.667 g
  • Clean the sardines and make fillets (remove all the bones). Depending on the size per serving we will use from 4 to 6 fillets.

For the ginger oil:

  • Peel the fresh ginger, cut into slices and dip in olive oil.
  • Heat everything up to 100 ºC, remove from the heat and let infuse from 24 to 48 hours.
  • After that time, marinate the sardine fillets, (minimum 5 h and maximum 24 h).

For the escalibada:

  • Roast the red peppers, the aubergines, the garlic and the chives, (it is recommended to blanch them 10 minutes to make them softer). Let them cool and remove the skin.
  • Fry the green pepper, put it in cold water and peel.
  • Roast the tomatoes cut into half with oil and salt and peel them.
  • Once all the vegetables are cooked, cut them into regular squares and set everything aside separately.
  • For the cumin vinaigrette:
  • Mix the olive oil + the sherry vinegar + the salt and the cumin. 

For the fruit vinaigrette:

  • Chop the strawberries, the apricot or peach in syrup into very small and regular squares.
  • Cut the small zucchini into slices and sautée with some garlic cut into brunoise. Set everything aside separately.

For the bouquetiere of fresh vegetables + sage leaves or red sorrel.

For the  basic vinaigrette  


  • Place the escalibada previously dressed with the cumin vinaigrette on a plate.
  • Place the sardines on top with the skin facing up. The sardines can be raw, half cooked, grilled, or mixed in the same serving.
  • Next to it, place the bouquetiere of fresh vegetables dressed with basic vinaigrette.

Decorate with dressed fruit vinaigrette, with a white sprout and salmon eggs.

Nutritional information (1 portion)
Fiber 5.78 g
Saturates 18.82 g
Monounsaturated fatty acids 100.31 g
Polyunsaturated fatty acids 12.19 g
Cholesterol 89.79 mg
Calcium 204.3 mg
Iron 7.56 mg
Zinc 12.68 mg
Vitamin A 432.09 ug
Vitamin C 130.7 g
Folic acid 89.85 ug
Salt (Sodium) 262.18 mg
Sugars 10.8 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.