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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Sardines with orange, currants and rosemary


For such small fish, sardines pack a flavour punch. The orange and sherry vinegar cut through the rich flesh and balance with the watercress nicely.

You'll need

150 gm flour, seasoned to taste 1 tbsp smoked paprika 8 sardines, butterflied 125 ml (½ cup) olive oil 200 ml Sherry vinegar 2 tbsp currants 1 Spanish onion, thinly sliced 2 tbsp caster sugar 1 garlic clove, bruised 2 tbsp rosemary leaves 80 gm day-old crustless sourdough bread, coarsely torn 1 cup (loosely packed) watercress, trimmed ½ cup (loosely packed) flat-leaf parsley, torn 2 oranges, thinly sliced 2 tbsp extra-virgin olive oil

Method

  • 01
  • Combine flour and paprika in a bowl, then dust sardines in flour, shaking off excess. Heat half the oil in a large frying pan over medium-high heat. Fry sardines skin-side down until crisp and golden (2-3 minutes). Turn and fry until cooked through (1-2 minutes). Transfer to a non-reactive container.
  • 02
  • Combine vinegar, currants, onion, sugar and 100ml water in a saucepan over medium-high heat, bring to a simmer, then pour mixture over sardines and set aside for 15 minutes.
  • 03
  • Heat remaining oil in a frying pan over medium-high heat, add garlic, rosemary and bread and cook until golden all over (2-3 minutes). Drain on absorbent paper (discard garlic).
  • 04
  • Combine watercress, parsley and oranges in a bowl, add sardines, 2 tbsp vinegar mixture and olive oil, toss carefully, season to taste and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Chalky young Hunter sémillon.

Featured in

Feb 2014

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