Sardines & Soured Onions on Toast

Name: Sardines & Soured Onions on Toast
Yield: Serves 6 as an entrée
Cuisine: British
Ingredients: 300 ml extra virgin olive oil; Australian herring; 3 sprigs thyme; 6 thick slices sourdough bread; 24 Australian sardines, butterflied, skin on and fins trimmed off; salt flakes and freshly ground white pepper, to taste; watercress sprigs, for garnishing; flat-leaf parsley sprigs, for garnishing; extra virgin olive oil, for brushing and pan-frying; 2 dried bay leaves; 2 brown onions, very finely sliced; 150 ml cabernet Sauvignon vinegar (see Chefs’ ingredients); 12 black peppercorns

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Sardines are a member of the herring family, small oily fish with a distinctive ‘fishy’ flavour. They’re popular in the United Kingdom, where Jeremy Strode grew up, and are often served with a vinegary accompaniment, like these soured onions, which cuts through their oiliness. If you haven’t been a sardine fan up until now, give them a try this way. Most fishmongers sell sardines already butterflied (with the head and back bone removed, leaving the two fillets joined along the back); it’s a