Friday, November 25, 2011

Tian Provençal of Sardine with Tomato Confit

6 Portions

For Sardines:

6 pieces or 150g/ 5oz sardine filets
Ground pepper 
Olive oil

  • Take out the fish bones with a tweezers 
  • Pre-heat a sauce pan with a spoon of olive oil. Season the fish both sides.You can add lemon peel, ginger, and any flavors you like.
  • Sear the fish skin side first until you can see on the edge a nice brown color.
  • Finish cooking in the oven 350f ( 190°C) for 5 minutes depending how thin the flesh is.

For Tomato confit:

6 large tomatoes
Salt pepper olive oil
Garlic,  thyme,  bay leaves
Pine nuts

  • First, slice the onions without crying ;)
  • Sweat them with olive oil at low heat, add salt and pepper.
  • Peel the tomatoes by blanching them in boiling water in order to take off the skin.
  • Cut them in 4 take out the seeds and dice them.
  • Cook the tomatoes with olive oil, salt and pepper, bay leaves and thyme , garlic, drain the excess water. When cooked, add roasted pine nuts to the tomatoes and add the onions. 

For serving use a ring mold and fill up with the tomato confit. Then you may add on a Parmesan tuile which is made by baking thinly grated parmesan on a non-stick tray. On top place the sardines and serve.

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