2 packs of fresh sardine fillets (200gr)
150 gr flour
Olive oil for frying
Fresh oregano for the garnish
For the fig sauce:
250 gr dried figs
350 ml red wine
2 cinnamon sticks
5 allspice corns
2 bay leaves
5 tbsp balsamic vinegar with honey KALAMATA PAPADIMITRIOU
For the fig sauce: cook the dried figs in the red wine together with the cinnamon sticks, bay leaves, allspice and longpeppers.
Once they have cooked and softened purée the figs with 5 tbsp balsamic vinegar with honey.
Season the sardine fillets with salt and pepper and fry them for 1- 2 minutes in olive oil.
Let them shed the excess oil on paper towels and serve with the fig sauce.