Sardine Rolls with Tomato Sauce

Ingredients

• 2 tbsp raisins
• 2 sardine fillets (marinated in oil)
• 2 sprigs parsley
• 4 tbsp pine nuts
• 40 g breadcrumbs
• 6 tbsp Olive oil
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)
• 16 sardine fillets
• 8 ripe tomatoes
• 2 Garlic cloves
• 120 ml Vegetable broth
• 1 tsp freshly chopped parsley
• 1 tsp freshly chopped oregano

Instructions

1. 1.

   Soak the raisins in lukewarm water. Preheat the oven to 200°C with upper and lower heat. Drain the sardine fillets well. Wash the parsley, shake dry, pluck the leaves and roughly blend them with half the pine nuts and the sardine fillets in a blender. Sauté the breadcrumbs in a pan with 4 tbsp olive oil, transfer to a bowl and mix with the parsley-pine nut mixture and lemon juice. Season with salt and pepper.

2. 2.

   Drain the raisins, chop and fold into the breadcrumb mixture. Wash the sardine fillets, pat dry, place skin side down on a baking tray and brush with the breadcrumb mixture. Salt, pepper, roll up and secure with kitchen twine. Boil the tomatoes, shock them, peel, quarter, core and dice the flesh. Peel the garlic, finely chop and sauté in a hot pan with the remaining oil until translucent.

3. 3.

   Add the pine nuts, briefly sauté and stir in the tomatoes. Add the broth, season, mix in the herbs and simmer on medium heat for 5 minutes. Pour half of the sauce into a baking dish, place the rolls on top, pour the remaining sauce over them and bake in the preheated oven for 10-15 minutes. Remove, untie the twine from the rolls and serve on warmed plates with sauce.