Escabeche of sardines, saffron and tapenade

AT A GLANCE

  • Serves 4 people

"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."

  • 125 ml (½ cup) olive oil
  • 1 small onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tbsp coriander seeds
  • Large pinch of saffron threads
  • 5 large Dutch carrots, thinly sliced on an angle
  • 100 ml white wine vinegar
  • ¼ cup (loosely-packed) coriander
  • 12 sardines, filleted
  • 1/3 baguette, thinly sliced
  • 2 garlic cloves, cut in half
  • To serve: micro-coriander
  •  
  • Tapenade
  • 150 gm (1 cup) Kalamata olives, pitted
  • 25 gm anchovy fillets
  • 3 garlic cloves
  • 25 ml olive oil
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.

Topics:

CARROTS, SARDINES, MAIN, DRINK SUGGESTION, CHEFS' RECIPES, GARLIC, CORIANDER, SEAFOOD, OLIVES, BREAD, SPRING, FRENCH, ANCHOVIES

Recipe:

DONOVAN COOKE, THE ATLANTIC, MELBOURNE

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY , JERRIE-JOY REDMAN LLOYD

Drinking Suggestion:

2011 MOUNT MARY TRIOLET BLEND, YARRA VALLEY. , suggested by GARRETT DONOVAN

FEATURED IN

Oct 2014

Oct 2014

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