Marcus Wareing's Peppered Sardines on Toast with a Green Olive Sauce
Top your toast with a taste of the Med- Marcus Wareing's sardines are peppered to perfection and served on a bed of green olive sauce to elevate a mid-day snack.
Ingredients
For the pepper seasoning:
For the green olive sauce:
For the bread:
Method
- Preheat the grill to its highest setting.
- For the pepper seasoning - grind the spices and salt in a mortar with a pestle until finely ground.
- Make the green olive sauce in a high-spend blender. Put the pitted olives, garlic, lemon juice, pepper seasoning, chicken stock, olive oil and parsley in the blender and blitz on full speed for 2-3 minutes until smooth and glossy.
- Prepare the bread by cutting the large slices into halves. Then rub all eight slices with the garlic bulb and drizzle over a generous amount of olive oil. Toast the bread by placing it on a hot grill and cook for a few minutes on each side until crisp.
- Drizzle the sardines with olive oil on both sides, massaging it into the skin. Then generously season the sardine skin with the pepper mix. Put a pan on a very high heat. When the pan has reached temperature, take it off the heat and add a good glug of olive oil. Place the fish into the pan, two at a time, and flip them after a minute or so. The sardines should cook quickly. Continue with the remaining fish then remove from the pan.
- To serve, put a spoon of the green olive sauce on four large serving plates and spread it out slightly using the back of the spoon. Layer two halves of toast over the green olive sauce on each plate. Carefully place two sardines skin side up on top of the toast. Garnish with a few almonds (if using) and finish with a drizzle of extra virgin olive oil. Serve the remaining green olive sauce on the side.
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