Toast with Pepper, Sardines and Capers

Ingredients

• 6 small fresh sardines (ready‑to‑cook, headless and boneless)
• 1 onion (coarsely chopped)
• 1 carrot (peeled and finely diced)
• 1 sage leaf
• 1 tsp peppercorns
• 250 ml dry white wine
• 1 lemon (juice and zest)
• Salt
• 250 g pickled pepper strips (e.g., glass jar)
• 125 ml olive oil
• 6 slices baguette
• 6 pickled capers

Instructions

1. 1.

   Place the sardines in a shallow bowl, pour over oil, let rest for about 4 hours, turning occasionally. Pat dry before serving.

2. 2.

   Simmer carrot, onion, sage, peppercorns, 250 ml water, lemon juice and wine for about 10 minutes, season with salt, remove from heat, then let the fish steep in the hot broth for about 3 minutes, remove and cool.

3. 3.

   Toast bread slices and top with pepper strips and sardines, garnish with capers.