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Soused sardines on toast

You'll need

  • 300 ml
  • white wine vinegar
  • 50 ml
  • dry white wine
  • 2 tbsp
  • caster sugar
  • ½
  • small Spanish onion, thinly sliced
  • 3
  • thyme sprigs
  • 1
  • fresh bay leaf
  • 1
  • garlic clove, thinly sliced, plus 1 clove extra, halved
  • 70 ml
  • olive oil
  • 20
  • sardine fillets (45gm each)
  • For dusting:
  • seasoned plain flour
  • 8
  • thick sourdough bread slices
  •  
  • Parsley and lemon salad
  • 2 cups
  • (loosely packed) flat-leaf parsley
  • 2
  • lemons, seeds removed, segmented, juice reserved
  • 30 ml
  • extra-virgin olive oil

Method

  • 01
  • Preheat a grill to high heat. Combine vinegar, wine, sugar, onion, herbs and sliced garlic in a saucepan, season to taste, bring to the boil over high heat, set aside.
  • 02
  • Meanwhile, heat 20ml oil in a large frying pan over high heat. Dust sardines in seasoned flour, shaking off excess, then cook in batches, skin-side down, until golden (2-3 minutes), turn and cook for another minute. Wipe out pan with absorbent paper between batches. Transfer to a heatproof, non-reactive dish large enough to hold sardines in a single layer. Pour over vinegar mixture and stand for 5 minutes.
  • 03
  • Meanwhile, drizzle bread with remaining oil and grill, turning once, until golden and toasted (1-2 minutes each side), rub with cut-side of garlic and keep warm.
  • 04
  • For parsley and lemon salad, combine ingredients in a bowl, breaking up lemon segments with your fingers, season to taste and toss lightly to combine. Serve with soused sardines and sourdough toast.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 10 min cooking (plus standing)
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At A Glance

  • Serves 4 people
  • 15 min preparation
  • 10 min cooking (plus standing)

Drink Suggestion

A shot of very cold vodka or a small glass of lager. Or both.

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