The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Stuffed sardines


You'll need

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

Method

  • 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.

Popular in Sicily, sardines are readily available in Australia, already cleaned and butterflied. The sultanas and pine nuts in the filling are common ingredients in Sicilian cooking, having been introduced to the island by the Arabs. In Italian Food, Elizabeth David cooks the sardines in butter instead of the traditional olive oil. We too prefer butter: it will leave your sardines golden and crisp and lends a lovely caramelised flavour.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×