Sardines à la tapenade, tomates séchées et roquette

Name: Sardines à la tapenade, tomates séchées et roquette (Sardines with tapenade, sun-dried tomatoes and rocket)
Yield: For 4
Cuisine: Italian
Ingredients: Extra virgin olive oil; About 25 pitted French olives (black or green); Salt and freshly ground black pepper; 1 tablespoon drained capers; 1 garlic clove; 1 tablespoon lemon juice; 2 tablespoons olive oil; 2-3 anchovies in oil; Freshly ground black pepper; 4-6 fresh sardines; 3-4 handfuls of rocket leaves; 4-6 sun-dried tomatoes in oil

Sardines with tapenade, sun-dried tomatoes and rocket

Preparation info

For
4

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Along with the Costes brothers’ tomates mozzarella basilic (caprèse salad), Alain Ducasse was largely responsible for the wave of Italian/Provençal dishes and ingredients that swept France in the 1990s. Suddenly tapenade and anchoiade were everywhere, rocket had dethroned màche (lambs’ lettuce) and sun-dried tomatoes invaded just as they did the UK. The combination of these star ingredients with

Ingredients

Europe
France
Italy
Fish course
Starter
Pescatarian
Provence
Gluten-free
Mediterranean

Ingredients

Method