Citrus Cured Sardines with Cracked Wheat: Sarde alla Lupa

Name: Citrus Cured Sardines with Cracked Wheat: Sarde alla Lupa
Prep time: 2 d 1 h
Cook time: 2 d 1 h
Total time: 2 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper to taste; 59 milliliters celery leaves; 355 milliliters bulgar wheat; 59 milliliters chives, cut into 1/2-inch lengths; 59 milliliters fennel fronds, roughly chopped; 59 milliliters freshly squeezed grapefruit juice, plus zest of 1/2 grapefruit; 237 milliliters Kosher salt, plus more to taste; 2 Tbsps freshly squeezed lemon juice; 59 milliliters freshly squeezed lime juice, plus zest of 1 lime; 118 milliliters freshly squeezed orange juice, plus zest of 1 orange; 59 milliliters parsley leaves; 6 sardines, cleaned, scaled and filleted; 237 milliliters sugar; 355 milliliters water; 59 milliliters plus 1 1/2 tablespoons extra-virgin olive oil

Citrus Cured Sardines with Cracked Wheat: Sarde alla Lupan is a gluten free, dairy free, and pescatarian recipe with 6 servings. One portion of this dish contains approximately 9g of protein, 12g of fat, and a total of 397 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up fennel fronds, lemon juice, parsley leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 49 hours.

Instructions

Place the sugar in a shallow casserole.

Ingredients you will need

Sugar

Place each sardine fillet in the bowl and toss lightly in the sugar. Pat off the excess, discard the sugar and follow the same procedure with the salt. Discard excess salt, place the fillets in 1 layer in the casserole, cover tightly and refrigerate.

Ingredients you will need

Sardines

Sugar

Salt

Equipment you will use

Bowl

Remove from the casserole, and rinse the salt from the fillets. Set on a plate lined with paper towels to remove excess moisture.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

In a shallow casserole, combine the citrus juices and zests.

Place the fillets in the casserole, making sure that each fillet is completely covered with juice. Cover and refrigerate for 2 days, agitating occasionally to keep fillets moist and add more liquid if necessary, maintaining the 1:2:1 ratio of lime to orange to grapefruit.

Ingredients you will need

Grapefruit

Orange

Juice

Lime

Remove the fillets from the citrus bath and discard the liquid.

Drizzle the fillets with the 1/4-cup olive oil and set aside.

Ingredients you will need

Olive Oil

Bring 1 1/2 cups water to a boil.

Ingredients you will need

Water

Place the bulgar in a medium-sized pot with a lid.

Equipment you will use

Pot

Pour the boiling water over the bulgar and immediately cover with the lid. After 5 minutes, remove the lid and fluff the bulgar with a fork, testing it to make sure that it is tender and chewy.

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Water

Remove to a tray and spread out in a thin layer to cool completely.

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Spread

When the bulgar has cooled, place it in a large bowl and toss with 2 tablespoons lemon juice, 3/4 cup olive oil and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Equipment you will use

Bowl

Place the leaves, herbs and fronds in a separate bowl and toss with the remaining olive oil and lemon juice and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Herbs

Equipment you will use

Bowl

To assemble the dish, place a mound of the bulgar in the middle of each of 6 chilled dinner plates. Criss-cross 2 sardine fillets over each mound of bulgar, top with a small handful of the salad and serve immediately.

Ingredients you will need

Sardines