Häppchen mit Sardinen und Makrele

Ingredients

• 1 untreated lemon
• 2 stalks sage
• 2 stalks thyme
• 150 g cherry tomatoes
• 1 tbsp dried, pickled tomatoes (in oil)
• 1 Garlic clove
• 1 tsp Capers
• Salt
• Pepper (from the grinder)
• 30 g freshly grated Parmesan
• 20 g ground almond kernels
• 1 baguette
• 2 smoked mackerel fillets
• 6 smoked sardines
• 2 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to 220°C with upper and lower heat. Wash the lemon, dry it, zest the peel and squeeze out the juice. Wash the sage and thyme, shake them dry and remove the leaves. For the tomato pesto blanch the tomatoes, cool, peel, core and cut the flesh into no dice. Drain the dried tomatoes well and chop them small. Peel the garlic, finely chop and sauté in a pan with 1 tbsp hot tomato oil until translucent.

2. 2.

   Add the tomato pieces and dried tomatoes, stir in the capers and simmer over medium heat for 6-8 minutes. Taste and roughly puree. Fold in the parmesan and almonds. Slice the baguette and roast in the preheated oven for about 5 minutes until golden brown. Remove and let cool briefly. Cut the mackerel fillets into pieces about 7 cm long and top half of the baguette slices with them. Remove heads and tail fins from sardines and spread on the remaining bread slices.

3. 3.

   Drizzle half of the mackerel-topped slices with a little lemon juice and garnish with sage and lemon zest. Spread pesto on the other half. Drizzle some olive oil over the sardine-topped slices and garnish with sage. Spread the remaining pesto on the rest and garnish with thyme leaves. Arrange on plates and serve.