1kg sardines, scaled and filleted
200ml white wine vinegar
200ml white wine
100ml crustacean oil or olive oil
½ tsp coriander seeds
¼ tsp fennel seeds
Pinch of dried flaked chillies
1 star anise
2 bay leaves
¼ tsp black peppercorns
½ tsp Maldon sea salt
1 clove of garlic, lightly crushed
Scale, fillet and wash the sardines, pat them dry, then place them skin side up in a deep tray.
In a small saucepan lightly toast all the spices, add the wine and vinegar, bring the mixture to the boil and simmer for 2 minutes. Remove the saucepan from the heat and add the crustacean or olive oil, bay leaf and crushed garlic; set aside to cool to approximately 30e_SDgrC and infuse.
Once the mixture has cooled pour it over the prepared sardines, cover them completely, and refrigerate for 12 hours.
When ready to serve place blanched samphire and sea purslane in the bottom of a sardine tin, place the sardines on top and drizzle with extra crustacean oil. Serve with toast and heirloom tomato and onion salad.
Madalene Bonvini-Hamel, owner, British Larder pub and restaurant, Bromeswell, Suffolk