Sardine Toast
This recipe is created for people to learn about how to use ingredients that might be forgotten on the shelf or in the fridge. Channeling a no-waste approach with a lot of creativity to create an appetizer, snack or tapas.
Separate the yolks from <quantity>2</quantity> eggs into a bowl
Cut <quantity>1</quantity> lime in half
Transfer the egg yolks to a mixing bowl
Spoon <quantity>2<unit>tsp</unit></quantity> of mustard into the bowl
Add salt to taste
Pour <quantity>1<unit>cup</unit></quantity> of extra virgin olive oil slowly, while quickly whisking. Continue until the oil is fully emulsified
Squeeze the juice from <quantity>½</quantity> lime
Whisk until smooth. The Homemade Mayonnaise is ready
Trim and reserve <quantity>4</quantity> coriander roots
Melt <quantity>1<unit>tbsp</unit></quantity> of butter on low heat
Add <quantity>4</quantity> coriander roots
Fry gently until crispy. Remove from pan onto a paper towel
Season with paprika to taste
Smash <quantity>1<unit>clove</unit></quantity> of garlic and peel
Cut <quantity>1</quantity> orange in half
Cut <quantity>1</quantity> lime in half
Cut both ends off of <quantity>1</quantity> onion. Cut in half and peel
Cut the onion vertically and peel
Thinly slice the onion
Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a pan over medium heat
Add the garlic to the pan
Add the onions and toss. Cover the pan until the cover is completely steamed
Add <quantity>2<unit>tsp</unit></quantity> of vinegar and <quantity>½<unit>tbsp</unit></quantity> of white wine. Cover the pan for 5m until the onions are tender
Add salt to taste
Squeeze the juice from <quantity>1</quantity> orange
Squeeze the juice from <quantity>1</quantity> lime
Cook, while stirring, until most of the liquid is reduced and the onions are almost transparent
Remove the onions from the pan
Chop the stems from <quantity>¼</quantity> bunch of coriander
Smash <quantity>1</quantity> clove of garlic and peel
Cut parchment paper into a round and place in a frying pan
Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to the pan
Spread the olive oil around the parchment paper
Add <quantity>4</quantity> canned sardines to the pan on medium heat
Add the coriander stems and the garlic
Flip the sardines once they are slightly toasted on the bottom
Add <quantity>1<unit>tbsp</unit></quantity> of white wine to the pan
Transfer the sardines to a plate once they are warmed through
Remove the parchment paper from the pan. Drizzle the remaining oil over the sardines
Add <quantity>1<unit>tbsp</unit></quantity> butter to a grill pan over medium heat
Place <quantity>2</quantity> slices of loaf bread until there are grill marks on both sides of the slices
Smash <quantity>1<unit>clove</unit></quantity> of peeled garlic
Spread the garlic over the slices of bread
Cover the bread with a heaping spoonful of the escabeche
Top with the sardines
Insert a zip top plastic bag into a jar
Pour the homemade mayonnaise into the bag
Make a small hole on the bottom tip of the plastic bag
Dress the sardines with the homemade mayonnaise
Zest <quantity>1</quantity> lime over the mayonnaise
Cut the bulb ends of the toasted coriander steams
Top the bread with the coriander stems
Garnish with some picked coriander leaves
Finish with some paprika to taste
The Toast with Sardines is ready to be enjoyed!
I'm here to answer any questions you have about Sardine Toast. Try me!