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Sardines
Chef Anthony Goncalves, 42, Valley Table Issue 46
Ingredients
6 fresh sardines, filleted
1 tablespoon toasted pinenuts
2 tablespoon black currants
4 tablespoon golden raisins
4 pieces baby fennel
lemon zest from half lemon
10-year balsamic vinegar
unfiltered olive oil
bread crumbs for garnish
baby greens
Method
1. In saute pan, bring olive oil up to medium heat, then add baby fennel. Saute, getting a little color on all sides.
2. Add currants, raisins and lemon zest. Saute together for 3 minutes, then add pine nuts, and mix thoroughly. Set aside.
3. In a second pan, sear sardine fillets skin side down for about 2 minutes. It is very important to use fresh sardines, nothing from the can or the freezer. Sear flesh side very quickly--just kiss the pan.
4. Spritz with balsamic vinegar.
To plate
1. Spoon a quarter of the contents of the first saute pan in a line down the plate.
2. Lay three fillets of sardines on a diagonal over top, skin side up.
3. Top with greens and breadcrumbs, then finish with olive oil and balsamic.
Serves 4
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