Sardine and veal stew

  • Cook Time
    60 mins
  • Serving
  • Difficulty


Sardine and veal stew: Directions

Step 1

Preheat oven to 180°C / 350°F degrees.

Step 2

Remove membranes from the veal. Cut into portion-sized slices.

Step 3

Fry the meat, half-circular slices of onions, thick halfcircles of carrots, and slices of celery of any size in a frying pan with a small dollop of oil. Add finely grated ginger to increase the flavor and taste.

Step 4

Optionally, you can add potatoes at this stage. I decided not to add it just this time to preserve the intense vegetable flavor!

Step 5

If your pan is oven-proof, add salt and pepper to taste, cloves and garlic heads sliced in half horizontally. Then cover with tinfoil and cook for 15–20 minutes. If the pan isn’t oven-proof, move the dish to a roasting tray.

Step 6

Prepare the sardines in advance: cut off the heads, remove the intestines and backbones. I would like to stress that the fish freshness is of the essence! It will have a huge impact on the taste of your dish.

Step 7

Remove the tray from the oven, take off the foil and add the sardines.

Step 8

Cover with foil again and cook for 15 more minutes. Serve hot.

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