Dishes of Sardinella

Tender, juicy meat with a bright "sardines" flavor and is especially nice juicy-tart flavor distinguishes itself sardines and Sardinella.
It is little more than a large sardine (minimum length of 15-16 cm) is used for smoking and freezing. But virtually the entire catch of a smaller sardine cannery used in production.

Peppers stuffed with fish

• 8 of sweet pepper
• A tin of pilchards or sardines in oil
• 2 cups cooked rice
• 1 lemon
• 1 boiled egg
• 4 tablespoons vegetable oil
• parsley, salt, ground black pepper.

Peppers remove seeds, salt and drizzle with lemon juice inside. Endure for some time. Minced fish with a fork, add the rice, oil from the tin, finely chopped egg, salt and freshly ground black pepper to taste. This weight stuff the peppers and sprinkle with chopped parsley. Put the pods in a cup with a pre-heated vegetable oil and cook on low heat in the course of 15-20 minutes, pouring the hot water side.

Sardinovoe oil

• 750 g of butter
• 150 g of canned sardines or pilchards
• 75 g of onion or shallot 75g
• 100 g apples Antonov
• 1 g of nutmeg

Processed chop onions, spasserovat in butter and cool. Browned onion and sardines rubbed through a sieve. Grated mixture to put in a pan, add the softened butter, grated raw apples, nutmeg, salt and stir paddle.