Greg Doyle, Grant King, Katrina Kanetani

Pan-Roasted Sardines with Preserved Orange Butter, Currants and Pine Nuts

Name: Pan-Roasted Sardines with Preserved Orange Butter, Currants and Pine Nuts
Yield: Serves 4
Cuisine: Australia
Ingredients: 16 sardines; 100 g (3½ oz) currants; 150 g (5½ oz) butter; olive oil; slivers of preserved orange; 4 tablespoons pine nuts; a squeeze of orange juice; slivers of preserved orange

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

100 g (3½ oz) currants
16 sardines
olive oil

Oceania
Australia
Sydney
Preserve
Starter
Pescatarian
Gluten-free

Method

Put the currants in a bowl and pour near-boiling water over them, then leave them to rehydrate for 3 hours.

Preheat the oven to 180°C (350°F/Gas 4). Fillet and bone the sardines, keeping the tails intact. Roll up the sardines into cylinders and secure with skew