Sardines on Toasted Bread
Sardines on toasted bread is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g sardines (fresh)
- 2 tbsp lemon juice
- 1 tsp sea salt
- 1 tbsp Olive Oil
- 500 g eggplant
- 2 Garlic cloves
- 1 tsp fennel seeds
- 75 ml Banylus sweet wine (French sweet wine)
- 1 tsp tomato paste
- Salt
- Pepper
- sage leaf
- cherry tomatoes
- Oil (for the molds)
- 2 bread slices
Instructions
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1.
Wash, deshell, remove and gut the sardines. Cut the fish pieces into very small cubes. Mix lemon juice with salt, add oil and sardines, cover and let marinate for at least 4 hours.
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2.
Peel and finely chop the garlic. Peel and dice the eggplant. Sauté the eggplant cubes with fennel seeds and garlic in 4 tbsp oil over medium heat in their own juices for about 10 minutes, then pour in wine, stir in tomato paste, season with salt and pepper, and cook another 10 minutes until all liquid has evaporated. Let cool well. In four oiled molds of about 1/8 l each, place the sardines, spread the eggplant cubes on top, press down and refrigerate for about 2 hours.
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3.
Cut the bread into circles the same size as the molds, fry in remaining oil until golden brown, and serve everything on four plates. Place the towers onto the toasted bread slices and serve. Garnish to taste.
