Sardines on toast

by Adam Gray
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servings4
60 minutes

Ingredients

Sardines on toast

  • 50ml of rapeseed oil
  • 80g of shallots, sliced
  • 1/2 loaf of bread
  • 12 sardine fillets
  • olive oil
  • sea salt

Salad cream

  • 1 tbsp of plain flour
  • 4 tbsp of caster sugar
  • 1 tbsp of English mustard powder
  • 2 eggs
  • 100ml of white wine vinegar
  • 150ml of double cream
  • 1/2 lemon, juiced
  • salt
  • pepper

Tomato dressing

  • 30ml of tomato ketchup
  • 30ml of white wine vinegar
  • 15g of Dijon mustard
  • 135ml of first press olive oil
  • salt
  • pepper

To plate

  • 60g of cucumber, diced
  • 60g of tomatoes, diced
  • 4 radishes, cut into discs
  • 1 handful of micro cress
  • salt
  • pepper

Method

1
To make the sardines on toast, heat the rapeseed oil in a saucepan, add the shallots and cook on high for a few minutes until the shallots gain a little colour
  • 50ml of rapeseed oil
  • 80g of shallots, sliced
2
Turn down the heat and cook gently for around 40 minutes until golden and caramelised. Keep warm
3
For the salad cream, mix together the flour, sugar and mustard powder. Beat in the eggs and white wine vinegar
  • 1 tbsp of plain flour
  • 4 tbsp of caster sugar
  • 1 tbsp of English mustard powder
  • 2 eggs
  • 100ml of white wine vinegar
4
Place the mixture in a heatproof bowl and heat gently over barely simmering water until the flour has cooked. Leave to one side to cool, then stir in the cream. Add lemon juice, salt and pepper to taste
  • 150ml of double cream
  • 1/2 lemon, juiced
  • salt
  • pepper
5
To make the tomato dressing, mix together the ketchup, vinegar, and mustard. Then with a hand blender, emulsify the oil into the mixture. Season with salt and pepper
  • 30ml of tomato ketchup
  • 30ml of white wine vinegar
  • 15g of Dijon mustard
  • 135ml of first press olive oil
  • salt
  • pepper
6
Make four bread croutes, by preheating the oven to 180˚C/Gas mark 4 and placing two flat baking sheets in the oven. Cut the bread so that you have four pieces 15cm long by 3cm wide by 0.5cm thick
  • 1/2 loaf of bread
7
Drizzle the bread with olive oil and sea salt, lay on one of the baking sheets and place the other on top. Bake for 10 minutes in the oven
  • olive oil
  • sea salt
8
Arrange the sardine fillets on a tray that has been lined with greaseproof paper. Place the sardines under a hot grill for around 3-5 minutes or until cooked. Season with salt
  • 12 sardine fillets
  • salt
9
To serve the sardines on toast, spoon a line of warm caramelised shallot in the centre of each croute, and lay three sardine fillets on top on an angle
10
Mix the diced cucumber and tomato with 120ml of the tomato dressing. Spoon along the bottom of each croute (at 6 o’clock on the plate)
  • 60g of cucumber, diced
  • 60g of tomatoes, diced
11
Along the top lay 3 radish discs each with a small amount of salad cream (10g per portion approx) piped on and micro cress scattered over
  • 12 radishes
  • 1 handful of micro cress