Sardine escabeche

Method

1. To make the escabeche, pour the olive oil into a deep frying or sauté pan over a medium heat. Add the onions and cook for 10 minutes, seasoning generously with salt and pepper. Add the garlic, carrots, herbs, chilli and currants. Stir regularly and cook for another 5-6 minutes, turning the heat down if anything threatens to burn or catch on the pan. Pour in the stock, cider vinegar, wine and spices. Bring a simmer and cook for about 10 minutes, tasting after 5 minutes and adjusting the flavour with the brown sugar and more salt and pepper to create a rich, moreish sauce that is tantalisingly sharp and sweet and beautifully flavoured.
2. While the sauce is cooking, prepare the sardines. Dust the sardine fillets in seasoned cornmeal or polenta. Heat a knob of butter in a large, non-stick frying pan and cook the sardine fillets in 2 or 3 batches for 1-2 minutes on each side, until they have a lovely, golden crust, adding a little extra butter if necessary. Drain the fillets on kitchen paper then transfer to a shallow dish.
3. Spoon the onions in their sauce (the escabeche) over the sardine fillets and leave to marinate for half an hour (see Make Ahead). Sprinkle the pine kernels, the radishes and chopped parsley over the escabeche just before serving. Serve with lots of crusty bread to mop up the deliciously piquant juices. A green salad and some boiled new potatoes would also be sublime.
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