Sardines Stuffed with Cabrales Cheese
Omi \El Blog De Omi\. http://omiyeyoblog.blogspot.com.es/
Easy, simple, and delicious. You can't ask for more from this recipe. A little fish, a little cheese, coating, and done. Okay, cleaning the fish isn’t usually very popular, but I assure you it’s worth it this time. The flavor contrast of the fish with Cabrales cheese is spectacular. You can use blue cheese if you can't find authentic Cabrales (it won't be the same) but it will still be tasty.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 500 grams sardine
  • 100 grams goat cheese
  • 2 eggs
  • flour
  • olive oil
Preparation
45 mins
30 mins
Low
  • We clean the sardines well inside and out. To open them, carefully remove the central spine and cut off the tail if it resists. We also remove any bones that may be stuck to the sardine flesh.
  • On a plate, place one sardine skin-side down and add pieces of cheese on top. Cabrales cheese is not very easy to slice, so if it crumbles while cutting, don’t worry; just place the loose pieces on. For the more exquisite, instead of putting chopped cheese, you can prepare a delicious cream by mixing a bit of Cabrales cheese with some Asturian Cider (the kind that is poured). We place another sardine skin-side out, making a lid, and set aside. We heat a pan with plenty of oil.
  • Coating the sardines. We prepare one plate with flour and another with beaten eggs. We start by passing the sardines through the flour and then through the beaten egg.
  • We add them to the pan and let them fry until they are golden brown. We take them out of the pan and place them on absorbent paper to release the excess oil, and they will be ready to eat.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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