Technical Stages :

• Clean the inside of the sardines and cut the heads off. Brush to remove the scales.
• Saute them in a pan for 3-4 minutes on each side. Take out using a skimmer.
• Pour the remaining oil in a skillet and cook the finely chopped onions golden.
• Add the shredded carrots, crushed garlic, a thyme sprig, half a bay leaf and the chili peppers. Pour the vinegar. Add salt and pepper generously.
• Cover and let cook over low heat for 8 to 10 minutes, not more.
• Spread a bed of vegetables in a shallow dish, put the sardines on top of it and cover with the remaining vegetables. Cover the dish with aluminium foil. Keep refrigerated for 48 hours. Serve cold with lemon slices.