Seared sardine, red onion saor & soft egg crostini

July 1, 2019

 

For 4 people

 

 

4 large Green Eggs

8 butterflied sardines

½ cup chopped parsley

½ cup grated Grana Padano parmesan

1 baguette sliced into thick pieces to toast or cook on a grill

2 red onions

2 bay leaves

40g dried currants

Salt and pepper

Extra virgin olive oil

 

  1. Pre-heat oven to 200’C

  2. Slice the red onion on a mandolin

  3. Sweat down the onions in a large heavy based stainless steel pan with olive oil, the bay leaves and season whilst cooking 

  4. When the onions are soft, pour over the vinegar to completely cover the  onions and stir through the currants

  5. Cook out the vinegar slowly over a low heat until the onions have absorbed nearly all of the liquid (it should look like a sloppy, thick onion soup – NOT dry)

  6. Stir through the pinenuts and allow to cool – this is the saor

  7. Bring a medium pot of water to the boil, add eggs at room temperature, simmer for 6 minutes for a soft boiled egg, remove and place in iced water till completely cold, then peel and set aside.

  8. Place the filleted sardines on non-stick baking paper, drizzle with extra virgin olive oil, season with salt and cook in oven for 3 minutes, remove and keep warm

  9. Toast baguette and place on serving platter and generously spoon over the red onion saor, followed by the warm sardines

  10. In a small bowl break up the cooked egg and season, spoon this over the sardines, followed by chopped parsley and grated parmesan, and finish with a generous slurp of extra virgin olive oil

 

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