Method
Sardines on toast
• Pre heat the oven to 180 ºC
• Pre heat the grill
• Combine the lemon juice, garlic, olive oil and salt and pepper in a bowl. Add the sardines, and leave to marinate in the liquid for 15 minutes
• Add the chopped parsley and mix with the sardines gently using your fingertips
• Brush the sourdough with olive oil and grill, then season with salt and pepper
• Place two slices of the mozzarella on each piece of grilled sourdough
• Spoon over tomato fondue, then place two butterflied sardines on top of the fondue
• Before serving, drizzle with extra virgin olive oil and season with sea salt and ground pepper
• Serve with fresh rocket leaves around and on top of the sardines
Tomato Fondue
• Preheat the oven to 120°C (250°F)
• Purée the tomatoes in a food processor
• Add the garlic, pepper, olive oil and salt
• Pour into a deep-sided baking tray
•Tie the bay leaves and thyme together with some kitchen twine to form a bouquet garni, add to the purée
•Bake in the oven for two hours or until the tomato fondue is deep red in colour and void of moisture. Discard the bouquet
•Push the tomato fondue through a fine sieve
•Store in an airtight container in the refrigerator for up to two weeks. Suitable for freezing
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Sardines on toast
½ lemon, juiced
1 clove garlic, crushed
50 ml olive oil
Salt and pepper
1 tsp finely chopped flat leaf parsley
16 butterflied sardines
8 tbsp extra virgin olive oil
8 slices white sourdough
200ml olive oil, for frying
16 slices mozzarella/ bocconcini
8 tbsp tomato fondue (see recipe below)
Handful of rocket leaves
Tomato Fondue
1 kg tomatoes, roughly chopped
4 cloves of garlic, crushed
2 tsp white peppercorns, finely crushed
2 ½ tablespoons extra virgin olive oil
2 tablespoons sea salt
2 bay leaves
¼ bunch of thyme
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