Put a slice of toast on top with some tomato relish, followed by 2 sardines, some rocket leaves, drizzle with extra virgin olive oil and some black pepper. Pendant ce temps, égoutter les sardines et enlever les arêtes. https://www.greatbritishchefs.com/ingredients/sardine-recipes Jose Pizarro To fillet sardines, simply remove the heads, then slide a sharp knife down the length of the sardine, pressing the knife every so lightly against the spine. Use the point of a sharp knife to tease any bones away from the flesh if necessary. Mix a tablespoon of your favourite mayonnaise with a tablespoon of the oil from the sardines and a teaspoon of ketchup, add a drop of Tabasco or sriracha if you like some heat. Serve with bread of your choice. Toast the brown bread. If you’re baking the sardines, preheat the oven to 180°C. You could use any oily fish if you don't have sardines. Michael James and Pippa James 57 Recipes, Feasting To eat, peel the fish from the bones with your fingers, and finish by eating the juice-soaked bread. Sardines on Toast Prep time: 3 minutes Cooking time: 2 minutes Serves: 1 Skill level: Easy Peasy Recipe by: Seafish Sardines are a must for every busy person's store cupboard - they fit easily into quick and easy recipes, like this one GELATO EIGHT DAYS A WEEK Makeshift grills are built from oil drums, paper sardines and streamers flutter from house to house, and anyone with a set of speakers pushes them into their upstairs windows and turns the volume up. 57 Recipes, PIDAPIPÓ Rub the cut side of the garlic over the surface of the toast and arrange the tomato slices on top. Perch the sardines on the bread or toast so that it can catch the delicious cooking juices as you eat, and squeeze over a little fresh lemon juice, if you like. Usually, in Portugal, sardines are eaten on bread rather than toast, but I love to brush one side of a slice of bread with a little oil and then grill or barbecue it until just beginning to char. Stir in the sugar, vinegar, capers and cook for a few seconds more, stirring constantly. This is one of my favourite suppers when I want something comforting and simple. Pile on the watercress and drizzle with balsamic vinegar. New! Canned sardines on toast Drain the oil from the sardines and reserve a few tablespoons, break the fish into pieces into a bowl. Lightly char the bread on both sides, then transfer to a baking tray and put into the oven for about 6 minutes. The sardines can be served without the relish for a meal that can be put together in moments but I love the kick that it offers. Place the sardine fillets skin side down in the pan and leave to cook for around 3 minutes, until the fresh has turned white and less translucent. Place the flour onto a plate and season with a pinch of salt and plenty of freshly ground black pepper. This will cut off the first fillet, then flip the fish over and do the same again on the other side, leaving you with 2 fillets and 1 fish skeleton to dispose of. Sardines on toast with suquet, Ben Tish's 116 Recipes, Catalonia Use any type of canned sardines you like: in brine or oil (drain well first), tomato sauce, mustard, etc. 105 Recipes, Dinner Like A Boss All products are independently selected by our editors. To serve, toast the sourdough bread. Place the sardines on a rack or tray and under the heat for 3 or 4 minutes each side, just until the skin starts to colour and blister. Lennox Hastie It takes about 10 minutes to make, from start to finish and yet the flavours are so powerful and each bite is so enjoyable, you’ll feel like a lot more time and care has been put into these babies. Hayley McKee Next, place a large saucepan on a medium heat and add 1 tablespoon of olive oil to the pan. Use the remaining olive oil and lemon juice to drizzle over the sardines, then sprinkle with parsley and serve. At the same time, toast the bread. Don’t forget to add a little drizzle of lemon juice into the mixture. Prepare the toast, butter it (optional), place 2-3 sardines on top and smash using a fork. Delicious especially with sourdough, rye or pumpernickel. At another turn, you might find a band playing, singing bawdy songs to a laughing, dancing crowd. Spanish recipes from Barcelona & beyond Please try again, Grilled sardines on toast with tomatoes and basil. Lisa Valmorbida Baked sweets that taste of nature Curried Black (Beluga) Lentils Recipe with Vegetables. Your email address will not be published. Heat the olive oil for the relish in a pan, then put in the red onion and both seeds and cook gently over a low heat until the onions have softened. Cook the sardines on the barbecue or under the grill, until the skins have browned and blistered and the fish is just lifting away from the bones. Slice the tomatoes and divide between six plates. STEP 1. Get a taste of the Med with fresh sardines on toasted sourdough. Pat the sardines dry with paper towels, then toss them in the olive oil and season with some salt and pepper. Darren Purchese's Coat each sardine in the seasoned flour, shaking off any excess flour as you go.