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Sardines on toast

Sardines on toast

Sardines on toast

PT1H

Why not try?

1
To make the sardines on toast, heat the rapeseed oil in a saucepan, add the shallots and cook on high for a few minutes until the shallots gain a little colour
  • 1 2/3 fl oz of rapeseed oil
  • 3 oz of shallots, sliced
2
Turn down the heat and cook gently for around 40 minutes until golden and caramelised. Keep warm
3
For the salad cream, mix together the flour, sugar and mustard powder. Beat in the eggs and white wine vinegar
  • 1 tbsp of plain flour
  • 4 tbsp of caster sugar
  • 1 tbsp of English mustard powder
  • 2 eggs
  • 3 1/2 fl oz of white wine vinegar
4
Place the mixture in a heatproof bowl and heat gently over barely simmering water until the flour has cooked. Leave to one side to cool, then stir in the cream. Add lemon juice, salt and pepper to taste
  • 5 1/16 fl oz of double cream
  • 1/2 lemon, juiced
  • salt
  • pepper
5
To make the tomato dressing, mix together the ketchup, vinegar, and mustard. Then with a hand blender, emulsify the oil into the mixture. Season with salt and pepper
  • 1 fl oz of tomato ketchup
  • 1 fl oz of white wine vinegar
  • 1/2 oz of Dijon mustard
  • 4 2/3 fl oz of first press olive oil
  • salt
  • pepper
6
Make four bread croutes, by preheating the oven to 356°F/Gas mark 4 and placing two flat baking sheets in the oven. Cut the bread so that you have four pieces 6 in long by 1 1/4 in wide by 1/4 in thick
  • 1/2 loaf of bread
7
Drizzle the bread with olive oil and sea salt, lay on one of the baking sheets and place the other on top. Bake for 10 minutes in the oven
  • olive oil
  • sea salt
8
Arrange the sardine fillets on a tray that has been lined with greaseproof paper. Place the sardines under a hot grill for around 3-5 minutes or until cooked. Season with salt
  • 12 sardine fillets
  • salt
9
To serve the sardines on toast, spoon a line of warm caramelised shallot in the centre of each croute, and lay three sardine fillets on top on an angle
10
Mix the diced cucumber and tomato with 4 1/16 fl oz of the tomato dressing. Spoon along the bottom of each croute (at 6 o’clock on the plate)
  • 2 1/8 oz of cucumber, diced
  • 2 1/8 oz of tomatoes, diced
11
Along the top lay 3 radish discs each with a small amount of salad cream (1/3 oz per portion approx) piped on and micro cress scattered over
  • 12 radishes
  • 2 2/3 handfuls of micro cress

Ingredients

Metric

Imperial

Sardines on toast

Salad cream

Tomato dressing

To plate

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Sardines on toast

 
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