SARDINES AND TOMATO TOASTS
15 min.
4 pers.
Easy
A sandwich recipe to enjoy sardines in a different way, as a starter or as a main course!
Ingredients
Olive and lemon specialty
8 semi-dried tomato petals
Olive oil, Reserved Harvest, Italy
Sweetness of pink grapefruit vinegar
Tomato shortbread
300 g small sardines, filleted
4 nice slices of country bread
1 clove of garlic
1/2 lemon preserved with salt
1/2 bunch of basil
Salt and herbs for fish
Steps
Place the sardine fillets in a dish, sprinkle with lemon oil and salt and herbs. Cover with cling film, refrigerate for 2 hours. Preheat the oven to 7/210° for 10 minutes, then put the sardines on the baking tray covered with parchment paper.
Place in the oven and cook for 6 minutes. Rub the bread with the garlic clove, brown it on both sides in the pan in 2 tbsp. to s. olive oil. Cut the candied tomatoes into strips, place them on the slices of bread, then arrange the sardines, sprinkle with finely chopped candied lemon and chopped basil, sprinkle with a few drops of citrus vinegar and a drizzle of olive oil. olive, sprinkle with tomato sand.
Serve immediately. Oliviers&Co's advice: If you have a plancha, grill the sardines for 3 minutes on each side.
Oliviers & Co
Genève & Lausanne
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