Grilled Sardines On Toast With Red-Tomato Marmalade
2 Qwehli Sardine portion
2 Servings of fig and nut bread
2 Tbsp of olive oil
30 Grams of tomato marmalade
10 Grams of diced spring onion
5 Grams of black olive
10 Grams of chives
1 Pinch of salt and pepper
- Cook the sardines in a pan with a little olive oil, 1 minute on each side. You can also marinate the sardines in an olive oil-lemon mixture and keep refrigerated for at least 2/3 hours (the ideal being 24h).
- Cut a slice of bread, toast it and spread the tomato marmalade.
- Cut the sardines into fillets, roll them in length and hold them with a wooden spike.
- Add lemon confit peels, black olives, chives, spring onions, salt and pepper.
Chef’s tip: For an original note, prepare a horseradish tartare sauce!