Stuffed Pickled Sardines on Arugula

Unfold the sardines. Run your thumb along the center bone on both sides and carefully separate them out. When doing this, do not allow the fish to fall apart into 2 pieces. Once cooled, rinse and dry the sardines, place them evenly against each other and drizzle with lime juice.

For the filling, peel the shallot and garlic and dice very finely. Mix with lemon zest, thyme, parsley, bread crumbs, olive oil and egg, season with salt and pepper.

Stuff sardines, folding and piercing belly openings with toothpicks. Turn fish in flour to the other side.

Fill a deep frying pan 4-5 cm high with oil and fry the sardines in it until golden brown. Drain on kitchen roll and place in a large enough bowl.

Peel the pearl onions or shallots (quarter the shallots).

Bring wine to a boil with one-eighth quart water, 1/2 tsp sugar, salt, peppercorns, allspice, chili pepper and pearl onions/scallions and add vinegar. Cool the broth, pour over the sardines, set the whole thing to cool and marinate for at least one night. Arrange the drained sardines with the onions and lime slices on arugula. Serve with baguette.

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