Sardines three ways

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the sardine tart

  • 2 tbsp butter
  • 1 fennel bulb, thinly sliced
  • small pack puff pastry, rolled and cut into a 9cm/3½in round
  • 1 tsp anchovy paste or gentleman’s relish
  • 1 tbsp black olives, chopped
  • 3 thyme sprigs, leaves picked
  • 2 sardines, filleted and sliced into thin strips lengthways

For the baked sardines

  • 1 tsp pine nuts, toasted and chopped
  • pinch caster sugar
  • 1 tsp raisins, soaked in hot water, drained and chopped
  • 1 tsp toasted breadcrumbs
  • 1 tsp chopped parsley
  • 1 orange, juice only
  • 2 tbsp olive oil
  • 1 butterflied sardine, deboned, tail attached
  • salt and freshly ground black pepper

For the pickled sardines

  • 1 onion, thinly sliced
  • 100ml/3½fl oz boiling water
  • 50ml/2fl oz white wine vinegar
  • pinch dried chilli flakes, toasted
  • 1 star anise
  • 1 garlic clove, smashed
  • 1 tsp black peppercorns
  • 1 sardine, filleted and cut into thin strips
  • 1 sprig oregano, leaves picked
  • 1 tsp baby capers
  • olive oil, for drizzling

For the garnish

  • 1 fennel bulb, thinly sliced
  • 2 tbsp baby watercress salad
  • 100g/3½oz crème fraîche
  • 2 tbsp lemon oil
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top