Parmesan-Crumbed Sardine Fillets with Crisp Black Noodle Pancake, Roasted Tomato Sauce and Aïoli

Name: Parmesan-Crumbed Sardine Fillets with Crisp Black Noodle Pancake, Roasted Tomato Sauce and Aïoli
Yield: Serves 6
Cuisine: Australia
Ingredients: 24 sardine fillets; ½ teaspoon chilli powder; ½ teaspoon black peppercorns, freshly ground; ½ teaspoon sea salt; 3 tablespoons flat parsley leaves, finely sliced; 120 g brioche crumbs; 3 eggs, beaten; rice flour; 3 large (61 g) eggs; 6 teaspoons Aïoli; vegetable oil for deep-frying; 30 ml olive oil; 320 g plain flour; 2 teaspoons squid ink or cuttlefish ink; 2 teaspoons squid ink or cuttlefish ink; 2 teaspoons olive oil; 12 ripe tomatoes; 75 ml olive oil; pinch of sea salt; 1 head of garlic; 150 g fine breadcrumbs (made from day-old, crusty bread), sieved; 150 g fine breadcrumbs (made from day-old, crusty bread), sieved; 100 g freshly grated parmesan cheese

Preparation info

Serves
6

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

The textures and flavours that make up this dish capture the spirit of balmy nights by the sea. Black noodles are a personal favourite and they complement the oily iodine taste of sardines, octopus and scallops in particular. Squid ink, available from fishmongers and some specialty food shops, gives the noodles their colour.

Ingredients

150 g fine breadcrumbs (made from day-old, crusty bread), sieved
100 g freshly grated parmesan cheese

Method

To make the Black Ink Noodles, blend the eggs, oil and squid ink in a food processor until well incorporated. Add the flour and salt and blend again until the dough forms a ball. Refrigerate the dough, wrapped in plastic food wrap, for 1 hour.
Divide the chilled dough into 6 pieces. Flatten each piece with a rolling pin and then work the dough through the rollers