Marinated Sardines with Herring Roe

Marinated Sardines with Herring Roe, Vegetables and Tomato Bread

Chef Sergi Arola of Spain has opened 2 successful restaurants, La Broche and Arola in Madrid and Barcelona. He has also written a cookbook, which features signature recipes from La Broche, with step-by-step pictures and directions, making even complicated Spanish fine dining accessible to home cooks. Courtesy of Oceana, try out his Marinated Sardines with Herring Roe, Vegetables and Tomato Bread. 

By Sergi Arola
Serves 4 People


35 fresh sardine filets

1 3/4 oz. of herring roe
2 tsp. carrot, julienned
2 tsp. leek, julienned
2 tsp. garlic shallot, minced
1 tsp. celery, julienned
3 tsp. finely chopped scallions

Tomato Bread:
1 loaf frozen bread
2 ripe tomatoes
sea salt
olive oil

2 liters water
sea salt
olive oil
white wine vinegar



  • Filet the sardines, removing the spine using tweezers so not to bruise the flesh.
  • Add sea salt to the water, and a trickle of vinegar.
  • Add sardines to the marinade and soak until the spine turns from red to white. Remove from salt water and dry with paper towel. Cover sardines in olive oil and place in fridge, well covered.
  • Mix together filling ingredients.
  • Grate the ripe tomato and drain pulp with colander. Add salt, pepper, and olive oil. Slice thin slices of the bread and toast.
  • Place several sardines in a cylinder in soup dish and fill with filling and herring roe. Over the top place bits of tomato and cover with the bread. Finish with olive oil.

Photo by Tamorian, via Wiki Media Commons, Creative Commons License

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