Equipment
Ingredients
Sardines
- 4 sardines, cleaned, heads removed
- 12 g flour
- 2 g salt, flaked
- 1 g black pepper, freshly ground
Pickled Red Onion
- 45 ml olive oil
- 1 red onion, sliced
- 20 g sugar
- 30 ml red wine vinegar
- 15 ml capers, drained
- 3 g parsley, chopped
Assembly
- 4 sourdough bread
- 50 g unsalted butter, softened
- 10 g wholegrain mustard
- 1 tomato, finely sliced
Nutrition (per serving)
Method
Using a sharp knife, slice the underside of each sardine from the belly opening toward the tail to butterfly the fish. Trim the tail and fins with scissors.
Place the sardines skin-side up on a flat surface. Press firmly along the backbone with your fingers to flatten the fish.
Turn the fish over. Lift the spine away from the meat and pull it out, removing any small bones. Inspect the flesh and remove any remaining bones.
Mix the flour, salt, and black pepper on a shallow plate. Coat each sardine in the flour and shake off the excess.
Heat 15ml of olive oil in a saucepan over medium heat. Add the sliced onion and cook for 5 minutes until soft. Stir in the sugar, vinegar, and capers for 30 seconds. Remove from heat and stir in parsley.
Heat the remaining 30ml of olive oil in a frying pan over medium-high heat. Fry the sardines for 1 minute per side until the internal temperature reaches 74°C/165°F.
Toast the sourdough bread. Combine the softened butter and mustard, then spread onto the toast. Layer with tomato slices, one sardine, and the warm onion mixture.
Chef's Notes
- When butterflying sardines, ensure your knife is extremely sharp to make clean cuts and avoid tearing the delicate flesh. Pressing down firmly on the backbone helps to make them lie flat for even cooking.
- Don't overcrowd the pan when frying the sardines. Cook them in batches if necessary to ensure they get crispy and don't steam, which can result in a less desirable texture.
- The pickled red onions can be made a day in advance to allow the flavors to meld beautifully. They add a crucial sweet and tangy counterpoint to the richness of the sardines.
- For an extra layer of flavor, you can lightly grill or toast the sourdough bread before buttering it. This adds a smoky note that complements the fish.
- Taste and adjust the seasoning of the pickled onions and the sardine dredge. The saltiness of capers and sardines can vary, so a little tasting as you go is always recommended.
