FEATURE RECIPE
Soused sardines on toast
Using tinned sardines, you can knock this up from the contents of a well-stocked pantry, but fresh sardines take it to a whole other level.
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Serves
4
Cooking Time
Prep time 15 mins, cook 10 mins (plus standing)
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300 ml
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white wine vinegar
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50 ml
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dry white wine
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2 tbsp
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caster sugar
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½
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small Spanish onion, thinly sliced
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3
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thyme sprigs
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1
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fresh bay leaf
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1
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garlic clove, thinly sliced, plus 1 clove extra, halved
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70 ml
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olive oil
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20
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sardine fillets (45gm each)
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For dusting:
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seasoned plain flour
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8
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thick sourdough bread slices
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| Parsley and lemon salad |
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2 cups
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(loosely packed) flat-leaf parsley
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2
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lemons, seeds removed, segmented, juice reserved
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30 ml
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extra-virgin olive oil
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1
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Preheat a grill to high heat. Combine vinegar, wine, sugar, onion, herbs and sliced garlic in a saucepan, season to taste, bring to the boil over high heat, set aside.
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2
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Meanwhile, heat 20ml oil in a large frying pan over high heat. Dust sardines in seasoned flour, shaking off excess, then cook in batches, skin-side down, until golden (2-3 minutes), turn and cook for another minute. Wipe out pan with absorbent paper between batches. Transfer to a heatproof, non-reactive dish large enough to hold sardines in a single layer. Pour over vinegar mixture and stand for 5 minutes.
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3
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Meanwhile, drizzle bread with remaining oil and grill, turning once, until golden and toasted (1-2 minutes each side), rub with cut-side of garlic and keep warm.
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4
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For parsley and lemon salad, combine ingredients in a bowl, breaking up lemon segments with your fingers, season to taste and toss lightly to combine. Serve with soused sardines and sourdough toast.
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This recipe is from the February 2010 issue of Australian Gourmet Traveller.
Drink Suggestion A shot of very cold vodka or a small glass of lager. Or both.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles
DRINK SUGGESTION Max Allen
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