“On a trip to Melbourne, I discovered Journal Canteen and could not get enough of the stuffed sardines. Please ask Rosa Mitchell for the recipe so I can make it for my family.”
Kin Chen, Kuala Lumpur, Malaysia
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Parsley stuffing
Fennel and orange salad
Method
Main
1.For parsley stuffing, process ingredients in a food processor until finely chopped and season to taste with sea salt and freshly ground black pepper. Makes about 2/3 cup.
2.Place a sardine fillet skin-side down in the palm of your hand, top with 1 tbsp of stuffing (not too close to the edge), flattening slightly. Sandwich with another sardine fillet skin-side up, pressing lightly to stick, and place on a tray. Repeat with remaining sardines and stuffing.
3.For salad, arrange fennel and orange slices on plates, drizzle with oil, season to taste with sea salt and chilli flakes and scatter over fennel fronds.
4.Heat olive oil in a large frying pan over medium-high heat. Lightly dust stuffed sardines with flour and fry, in batches, for 2 minutes on each side or until golden and just cooked through. Season with sea salt and serve immediately with fennel and orange salad to the side.
