Ingredients
baguette bread, sliced paper-thin into 16 slices
8 sardines, scaled and filleted
salt and pepper
2 tbsp + 1 tbsp extra-virgin olive oil
1 cup spring caponata
Espelette
Method
Place baguette slices on work surface and place sardine fillets skin-side down on bread. Season with salt and pepper. Place 2 tbsp olive oil in sauté pan and place sardines and bread in pan bread-side down. Brown bread, about 2 minutes, then flip and let cook 30 seconds more. Place sardines on a towel to dry. Place caponata on four plates and top each with 4 sardines. Drizzle with olive oil and Espelette and serve.
Spring Caponata
Ingredients
1/2 red onion, diced fine
1/2 white onion, diced fine
1/2 head fennel, diced fine
2 stalks celery, diced fine, lightly sautéed in olive oil
3 cloves garlic, diced fine
1 tbsp toasted pine nuts
2 tbsp oven-dried tomatoes, chopped
1 red pepper, diced fine
1 yellow pepper, diced fine
1 Japanese eggplant, diced fine, lightly sautéed in olive oil
2 tsp chopped thyme
1 tsp chopped rosemary
1 tsp oregano
4 anchovy fillets, salted and diced fine
1/2 cup olive oil
1 cup red wine vinegar
salt and pepper
Method
Combine all ingredients in a large bowl and stir well to combine. Refrigerate for up to 2 weeks.