Marinated sardines with capers and black olives

INGREDIENTS

(serves two)

6 large fresh sardine fillets
15ml olive oil
10ml white wine vinegar
10g coriander, chopped
10g garlic
10g shallots, sliced
5g peppercorns, crushed
5g Maldon sea salt
1 baguette
25g black olives, finely chopped
25g capers, finely chopped
15g sunblush tomatoes, finely chopped
15g wild rocket
15g mizuna

METHOD

Marinate the sardine fillets in the olive oil, white wine vinegar, coriander, garlic, shallots, peppercorns and salt for one hour. Lightly cook under the grill for about one minute. Reserve the juices.

Slice the baguette into six and lightly toast. Make a dressing for the salad leaves with the olives, capers, tomato and some of the reserved juices.

To assemble, put half the dressed leaf salad in the middle of the plate then arrange bread and sardines alternately on the leaves. Add remaining leaf salad on top of sardines and spoon some dressing around the plate.

Donald Marshall

Photo © Tom Stockhill