AT A GLANCE
"The acidity from the vinegar in the escabeche cuts through the oiliness of the sardines," says Cooke, "and the saltiness of the tapenade balances the whole dish."
|01||For tapenade, process olives, anchovies and garlic in a small food processor until finely chopped, then gradually add olive oil until smooth. Season to taste and set aside.|
|02||Heat 100ml olive oil in a saucepan over medium heat, add onion, garlic, coriander seeds and saffron, and stir occasionally until tender (3-4 minutes). Add carrots, vinegar and 25ml water, and simmer until carrots are just tender (4-5 minutes). Remove from heat, add coriander leaves and season to taste.|
|03||Preheat grill to high. Brush sardines lightly with remaining olive oil, season to taste, place skin-side up on a lightly oiled baking tray and grill until just cooked (1-2 minutes). Transfer to a serving plate, spoon on hot escabeche and cool to room temperature.|
|04||Toast bread under grill, turning once (1-2 minutes each side), rub with cut garlic and spread with tapenade, and serve with sardine escabeche scattered with micro-coriander.|
2011 MOUNT MARY TRIOLET BLEND, YARRA VALLEY. , suggested by GARRETT DONOVAN