Recipes - Sardine

General Cooking Times (minutes)

 

170g/6oz Portions	Grill	Shallow Fry	Poach	Bake	Steam	Microwave	Deep Fry
Whole Fish	6	8	-	-	-	-	-

Spicy Sardines with Chickpea and Avocado Salad (Serves 4)

For the Chickpea and Avocado Salad:
yolk of 1 hard-boiled egg, sieved
4 tablespoons olive oil
2 tablespoons red wine vinegar
½ red onion, finely chopped
1 garlic clove, crushed
2 tablespoons flat leaf parsley, chopped
1 tablespoon small capers, drained and rinsed
1 x 400g tin chickpeas, drained and rinsed
1 ripe avocado, peeled and chopped into chunky dice
salt and ground black pepper

For the Sardines:
25g (1oz) unsalted butter
1 fresh red chilli, diced
2 shallots, diced
1 tablespoon flat leaf parsley, finely chopped
1 tablespoon coriander, finely chopped
3 garlic cloves, crushed with a little salt
1 tablespoon extra virgin olive oil + a little extra for drizzling
8 sardines, cleaned, flattened out with backbone removed and washed thoroughly
juice of 1 lemon

Preheat oven to 200°C/400°F, Gas Mark 6

To make the salad place the egg yolk in a bowl, beat in the oil and vinegar and stir in the onion, garlic, parsley, capers, chickpeas and avocado. Season to taste.

To cook the sardines heat the butter in a small pan, add the chilli and shallots and cook until softened but not coloured. Fold in parsley, coriander, garlic, season with salt and ground black pepper, sprinkle with olive oil and spread over the flesh side of the fish.

Roll up the sardines and secure with 2 small wooden cocktail sticks, (ensure that you have soaked the cocktail sticks in water first, to stop them from burning).

Cook for 10 minutes. Place the sardines onto a plate and drizzle with oil and lemon juice.

To serve, pile salad onto each serving plate and place two sardine rolls on top.

This recipe was provided by Antony Worrall Thompson for Seafood Week (October 2004), Click Here for more information.

BBC Recipes for Sardine

Click Here to go to the BBC Lifestyle website.