Sardine / Pilchard

BIN: Sardina pilchardus
FR: Sardine
GER: Sardine
IT: Sardina / bianchetto
ESP: Sardina
CRO-SRB: Srdela
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Ingredients (for 4):

12 x whole sardines

Tapenade:
200g kalamata olives
2 tbsp capers
6 anchovies
2 cloves of garlic
1 tsp dried oregano
Pinch of smoked chillies
70ml olive oil

Tomato Concasse:
2 large tomatoes
1 red onion
White wine vinegar
Fresh thyme
Sugar

Gremolata:
50g parsley
2 cloves of garlic
150ml olive oil
1/2 lemon (zest & juice)

Tartine:
4 slices of sourdough bread
2 Kumquats
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Recipe:

1. Fillet the fish as shown in this reel, producing some lovely buttery fillets.

2. Tapenade: combine all dry ingredients in a mortar and work into a smooth paste. Finish with olive oil.

3. Tomato Concasse: marinade finely minced onions in the vinegar for 20 minutes and strain. Combine with minced tomatoes and the remaining ingredients and season to taste.

4. Gremolata: blitz all ingredients in a blender.

5. Tartine with grilled sardines: grill the fish fillets over high heat on the skin side only for 2 minutes, followed by the slices of bread. Dress your tartines with the spreads and fish and garnish with some sliced kumquats. Enjoy ❤️