Chardonnay-Cured Sardine, Cucumber, Baby Golden Beet and Mint Salad

recipe courtesy of Chef Lewis Rossman, Executive Chef of Atlanta Fish Market, Atlanta, Georgia

Serves 2

  • 3 Chardonnay-cured sardine fillets (recipe follows)   
  • 5 cooked golden baby beets, halved
  • 1/2 cup diced English cucumber               
  • 2 leaves fresh mint, chiffonade
  • salt and pepper to taste

Mix all ingredients together in a bowl and season with salt and pepper. The sardines should have enough residual oil on them to dress the salad. If necessary, add a little extra virgin olive oil.

Chardonnay-Cured Sardines:

  • 1 lb fresh sardine fillets                   
  • 1 tsp fennel seed, whole       
  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 2 Tbsp kosher salt
  • 1/2 cup white wine vinegar               
  • 1 Tbsp sugar       
  • 2 bay leaves, broken                   
  • 12 black peppercorns, whole       
  • juice and peel of 1 orange               
  • extra virgin olive oil to cover sardines

In a mixing bowl, whisk together all of the ingredients except the sardines and olive oil. Place the sardine fillets skin side up in a container and pour the mixture over the top. Place plastic wrap on the surface of the sardines to assure that they are covered by the liquid. Place in the refrigerator overnight. The next day remove from the liquid and pack tightly in a small container. Cover the sardines with a high quality extra virgin olive oil. The sardines are now ready to eat or store for up to 2 weeks. Serve with a glass of J. Lohr Estates Riverstone Chardonnay!