SARDINES, PARMESAN AND OLIVE TAPENADE ON PIDE
This was the first course (appertiser) of a cooking class I took with all the dishes derived from Australian Delicious Magazine. The times are estimated as we did 4 courses and were all helping out in the making of them and were cooking for 12. You could make the tapenade up to a week in advance and store in the fridge in a jar under a layer of oil. In this course the recipe calls for tinned sardines but we used fresh from a local producer (The Fremantle Sardine Company) and they were marinated in oil, herbs and a touch of chilli. DO NOT USE sardines in brine as they can be bland (a tip from the recipe and the magazine and re-inforced from the Chef giving the lesson). I love seafood but usually do not like olives and though I have tasted commercial tapenades and have not liked them I thoroughly enjoyed this dish.
Provided by ImPat
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For the tapenade, blanch garlic cloves in boiling water for 2 minutes (this help to reduce their pungency).
- Meanwhile, rinse the olive, capers and anchovies, then drain and pat dry with paper towel.
- Place the olives, capers and anchovies in a food processor with the garlic cloves and then pulse to form a coarse paste and now with the motor running drizzle in enough of the olive oil to make the tapenade glossy and supple and then add two good twists of black pepper from a pepper mill and then pulse again to combine.
- These proportions will give you a very olivey tapenade, so taste it and feel free to add more ca[ers, garlic or anchovies if your palate demands it - I'm not a huge fan of olives but I loved this once the sardines and lemon juice were applied.
- You can store the tapenade in a small jar, under a layer of olive oil, in the fridge for up to 1 week.
- Drain the sardines, then split each fish into 2 shiny fillets, you can remove the backbone if you don't like the crunchiness (don't think it is really worth it), set the sardines aside, you may also wish to remove the head if you sradines comes complete.
- Preheat the grill to medium high and toast the bread on each side for 1 to 2 minutes until golden and warmed through.
- Spread the cut side of the bread with tapenade (you just need to smeer) and then cut into wedges and then top with sardines and garnish with shaved parmesan (we actually grated the parmesan) and chopped parsley (we used leaves of parsley to decorate).
- Drizzle with olive oil, and then serve with lemon wedges to squeeze over.
Nutrition Facts : Calories 413.7, Fat 32.5, SaturatedFat 6.1, Cholesterol 120, Sodium 1269.3, Carbohydrate 8, Fiber 3.4, Sugar 0.1, Protein 25.2
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Sbir Khan
[email protected]This dish is a great way to impress your guests. The sardines are elegant and delicious, and the tapenade adds a touch of sophistication.
sahadut hosen
[email protected]This recipe was a bit too complicated for me. I ended up burning the sardines.
Hari Vena
[email protected]I'm not a fan of sardines, but this recipe was surprisingly good! The fish was cooked perfectly and the tapenade was delicious.
Ogundare Semilore
[email protected]The sardines were a bit too oily for my taste, but the Parmesan cheese and olive tapenade helped to balance out the flavor.
Israt Jahan toma
[email protected]This dish is delicious and easy to make. I love the combination of flavors and textures. It's a great meal for a weeknight dinner.
Untshidze Matamela
[email protected]I love this recipe! The sardines are always cooked perfectly and the tapenade is so flavorful. I've made this dish several times and it's always a hit.
Qasimprince Qasimprince
[email protected]This recipe is a great way to use up leftover sardines. The flavors are delicious and the dish is easy to make.
Sk Alimuddin
[email protected]I followed the recipe exactly, but my sardines turned out dry and overcooked. I'm not sure what went wrong.
Mohamed Ata
[email protected]The sardines were a bit fishy for my taste, but the Parmesan cheese and olive tapenade helped to balance out the flavor. Overall, it was a good dish, but I probably wouldn't make it again.
Colbi Clampeth
[email protected]This recipe was easy to follow and the ingredients were easy to find. The sardines turned out great and the tapenade was delicious. I would definitely make this again.
Dipash
[email protected]I'm not a huge fan of sardines, but this recipe changed my mind! The fish was cooked perfectly and the toppings were so flavorful. I'll definitely be making this again.
Tasveer Tanha
[email protected]This dish was a hit at my dinner party! The sardines were cooked to perfection and the flavors were amazing. I will definitely be making this again.
Debbie Wehrs
[email protected]These sardines are incredibly flavorful and moist, the Parmesan cheese and olive tapenade create a delicious and savory combination that is perfectly balanced by the tangy lemon zest. I highly recommend this recipe!