Sardine escabeche with tapenade crostini
Escabeche is where fish or meat is marinated after rather than before cooking. The marinade is quite acidic, so it's brilliant for oily fish, says MasterChef judge John Torode
Difficulty and servings
4 as a starter
Preparation and cooking times
Prep 20 mins
Cook 10 mins
- To make the tapenade, in a food processor whizz half each of the olives, capers and garlic with a dash of olive oil until you have a purée. Add the rest of the olives, capers and garlic, and whizz to a rough paste. Stir in the brandy and the parsley.
- Mix the saffron with the vinegar, lemon juice and 200ml water.
- Brush the sardines with a little oil, then season. Grill skin-side up for 2-3 minutes, until a little blistered and just cooked through.
- Sweat the shallots, garlic and carrots in a little oil. Add the thyme and saffron liquid. Bring to the boil then remove from the heat.
- Layer the fish, marinade and veg on a platter. Spread the tapenade on the toasts and serve with the sardines.
Stuffed barbecued sardines
Stuff whole, gutted sardines with bay leaves, lemon slices and sliced red onion. Oil all over, season, then barbecue for 2-3 minutes on each side.
Sardines with chilli and lime juice
Put butterflied sardine fillets in a baking dish. Mix chopped red chilli, lime juice and olive oil, then spoon over the fish. Bake until just cooked through. Serve with crusty bread.
PER SERVING
564 kcalories, protein 38.8g, carbohydrate 22.5g, fat 35.8 g, saturated fat 5.8g, fibre 4.6g, salt 2.86 g
Recipe from olive magazine, June 2011.
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Ingredients
- pinch saffron
- 200ml white wine vinegar
- 1 tbsp lemon juice
- 20 sardine fillets
- 1 large shallot , sliced finely into rings
- 2 garlic cloves , sliced
- 2 carrots , peeled and finely sliced (you can cut grooves down the carrot before slicing for a prettier presentation)
- olive oil
- ½ bunch thyme , picked
FOR THE TAPENADE CROSTINI
- 200g pitted black olives
- 30g large capers , drained
- 1 garlic clove , chopped
- extra-virgin olive oil
- 20g anchovy fillets
- 1 tsp brandy
- small handful flat-leaf parsley , roughly chopped
- ½ baguette , sliced thinly and toasted
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Difficulty and servings
4 as a starter
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Ingredients
- pinch saffron
- 200ml white wine vinegar
- 1 tbsp lemon juice
- 20 sardine fillets
- 1 large shallot , sliced finely into rings
- 2 garlic cloves , sliced
- 2 carrots , peeled and finely sliced (you can cut grooves down the carrot before slicing for a prettier presentation)
- olive oil
- ½ bunch thyme , picked
FOR THE TAPENADE CROSTINI
- 200g pitted black olives
- 30g large capers , drained
- 1 garlic clove , chopped
- extra-virgin olive oil
- 20g anchovy fillets
- 1 tsp brandy
- small handful flat-leaf parsley , roughly chopped
- ½ baguette , sliced thinly and toasted
PER SERVING
564 kcalories, protein 38.8g, carbohydrate 22.5g, fat 35.8 g, saturated fat 5.8g, fibre 4.6g, salt 2.86 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
