Instructions

Remove the scales from the sardines under cold running water and rubbing softly with your fingers. Remove the head and entrails, open in the middle through the central bone and separate the loins, remove the central bone and immerse sardines in a bowl with water and ice so that they lose the blood.  Chop the onion, garlic, pepper, carrot and zucchini into fine brunoise. Poach the vegetables in a Magefesa Vitalia Dutch Oven starting by the onion, and pepper. Then, add carrot, leak and garlic. Finally, add the zucchini. Season and keep.
With the help of a Magefesa Licualia Max Blender, blend the cheese cream with aromatic herbs until we get a fine cream and season. Spread spiced cheese cream over inside of loins. To stuff the sardines, set one with the cream upwards, add a tablespoon of poached vegetables over it and cover with the other sardine. Let it rest for 20 minutes in the fridge so that the stuffing is consistent and easier to handle. Heat enough olive oil in a Magefesa Vitalia Skillet to fry sardines.
Coat sardines in batter and fry sardines when the oil is approximately 170º C hot. Once fried, remove them on an absorbent kitchen towel to remove the oil surplus. Serve with a salad garnish on a bread toast as an appetizer.