ALTON BROWN'S SHERRIED SARDINE TOAST
This looked very appealing when he made it on last night's program, so I thought I'd post it here. Looks like Good Eats to me! PREP time includes marinating time--plan ahead, please.
Provided by Debber
Categories Lunch/Snacks
Time 58m
Yield 4 sammichs, 4 serving(s)
Number Of Ingredients 8
Steps:
- Set out two small bowls. Drain one tin into one bowl, and the other tin into the other bowl. Set aside Bowl Two for later.
- Add Bowl One ingredients to the first bowl, add the brislings (keep whole or break into large pieces); toss to combine and coat brislings, set aside for up to an hour.
- After 45 minutes place oven rack 3 inches from heat; heat broiler to "high.".
- Set a cooling rack inside a sheet pan (or a smaller pan--big enough to hold all four slices of bread).
- Brush each slice of bread (on one side) with the reserved oil in Bowl Two; place oil side up, onto the prepared rack/pan; broil 2-3 minutes--golden brown and crisp.
- Halve the 'cado, remove pit, smash flesh in each half with a fork, spread evenly over the toasty bread; top evenly with brislings.
- Drizzle remaining dressing over brislings; garnish with remaining parsley.
- Season lightly with sea salt and serve with lemon wedges.
- Serve and enjoy.
- Turn off the oven, too, please. :-).
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Juan Betancur
[email protected]I would definitely make this recipe again.
Tanmoy Khan
[email protected]This is a quick and easy recipe that's perfect for a weeknight meal.
Wisdom Simion
[email protected]I'm not a big fan of sardines, but I liked this recipe.
Non Khan
[email protected]This recipe is a great way to use up leftover sardines.
Hope Motsamai
[email protected]I served this on toasted sourdough, and it was delicious.
Lorenzo Valdemar
[email protected]The sherry and butter add a nice touch of richness to this dish.
Lungile Mpetsheni
[email protected]I love the briny flavor of the sardines in this recipe.
The Warhauk
[email protected]This is a great recipe for a quick and easy lunch or dinner.
Mastar Saeed
[email protected]I'm not a big fan of sardines, but this recipe changed my mind. The sherry and butter really make a difference.
Kevin Hamilton
[email protected]This recipe is a great way to use up leftover sardines. I always have a few cans in my pantry, and this is a quick and easy way to turn them into a delicious meal.
Khalil Hosary
[email protected]I made this for a party last weekend, and it was a huge success. Everyone loved it, even the people who don't usually like sardines.
razaq Anwar
[email protected]This was my first time cooking with sardines, and I was pleasantly surprised. The sherry and butter really mellowed out the fishy flavor, and the toast added a nice crunch.
Mabasor
[email protected]I've made this recipe several times now, and it's always a hit. My friends love the unique flavor of the sardines, and I love how easy it is to make.
Donnias Keyes
[email protected]This recipe is a winner! The combination of the briny sardines, the tangy sherry, and the creamy butter is divine. I served it on toasted sourdough, and it was the perfect lunch.