Stuffed sardines


  • Serves 4 people

  • 80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling
  • 150 gm coarse sourdough breadcrumbs
  • 80 gm (1/3 cup) pine nuts
  • 80 gm (1/3 cup) sultanas, soaked in hot water for 10 minutes, drained
  • 6 anchovy fillets, finely chopped
  • 2 tbsp each finely chopped flat-leaf parsley and mint
  • Finely grated rind of ½ lemon
  • 20 butterflied sardines
  • 40 gm butter, coarsely chopped
  • To serve: lemon wedges
  • Fennel, lemon and orange salad
  • 2 baby fennel, thinly sliced on a mandolin
  • 1 lemon, thinly sliced
  • 1 orange, thinly sliced
  • For drizzling: extra-virgin olive oil
01   Heat oil in a large frying pan over medium heat. Add breadcrumbs and pine nuts, stir continuously until fragrant and lightly toasted (3-5 minutes), stir in sultanas, anchovy, herbs and lemon rind, season to taste and set aside.
02   Lay a sardine on a work surface, flesh-side up, spoon a teaspoon of breadcrumb mixture over the top, roll into a spiral to enclose filling, secure with a toothpick and set aside. Repeat with remaining sardines and stuffing.
03   For fennel and citrus salad, combine ingredients in a bowl, season to taste and set aside.
04   Heat butter in a frying pan over medium-high heat, add sardines, tail side up, scatter remaining stuffing around, cover and cook until cooked through (3-5 minutes).
05   Transfer sardines and stuffing to a platter, serve hot with lemon wedges and fennel salad.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.







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