いわしのピンチョス #shorts

いわしのピンチョス #shorts

Trim the sardines by removing the head and belly, then gut them. Size doesn’t matter—use what you like. Rinse well under cold water and pat dry. Generously sprinkle salt, making sure to season thoroughly inside the belly. Let it rest for at least 3 hours to overnight—the flesh will firm up. It’s time. Drain the moisture. Use white wine vinegar and red wine vinegar—or regular vinegar if you don’t have them. Let it sit overnight. Remove the excess liquid and fillet the sardines. Since the flesh has firmed up, it’s very easy to fillet. Place the fillets in a tray and pour in olive oil. Let them sit for at least 3 hours. Slice the baguette. Crush the black olives. Remove the belly bones and peel off the skin. Place the fillets on the baguette and spread olive paste on top. “Let’s eat! The pleasant saltiness of the sardines is perfectly balanced by a mild acidity.” Because the surface is coated with oil, it has a moist and tender bite. The contrast in texture with the toast is also wonderful. Give marinated sardines a try!

けんた食堂が本に！ 絶賛販売中 → https://amzn.to/4gKk7O6
#けんた食堂 #うちめし道 #asmr #マリネ #sardinesrecipe

いわしのマリネを仕込んでおくと、いつでも素敵なピンチョスを楽しむ事ができる。　いわし様様だ。

★けんた食堂のメンバーになってください！
https://www.youtube.com/channel/UCWsAvz-plMpc8dgiaoMb0XQ/join
★公式LINEスタンプ https://line.me/S/sticker/25138359
★けんた食堂公式グッズ https://suzuri.jp/oi_ken
★チャンネル登録お願いします https://www.youtube.com/user/oi8oi