Rosa Glen Farm 'Honey Bones' X Matt Wilkinson - Sardines with Tomatoes, Pinenuts and Currants
When I was young my dad and mum used to take me to the Fremantle Sardine Festival in January. From a young age I loved food, especially seafood, so every summer holidays I loved going up and getting to try all the different ways sardines were cooked by the local Italian fisherman - unfortunately it is not anymore.
As the summer heat comes to an end and we are harvesting the last of our tomatoes, I have decided to make this dish which was sent to me by Matt Wilkinson specifically made to be paired with our Honey Bones. I have been waiting to make this dish for a while, as traditionally Sardines are harvested in the warmer months and our tomatoes were planted quite late - so it has taken a while.
WA Sardines with Tomatoes, Pinenuts and Currant dressing
Serves 2
10 butterflied WA sardines
15ml Extra virgin olive oil
½ lemon zest and juice
1 tablespoon of any herbs laying around ideally dill, parsley, chervil or chives roughly
chopped
Marinate the Sardines prior to cooking for at least 30 minutes with the oil,
lemon and herbs
The Salad
1 shallot, thinly sliced
8 cherry tomatoes
10ml sherry vinegar
15g toasted pinenuts (small ones)Â
60g Pitted Kalamata OlivesÂ
25g currants
1 anchovy chopped
25ml extra virgin olive oil
Salt & pepper 2 slices of grilled sourdough bread rubbed with garlic once cooked (optional)
- Sweat shallots in a pan with olive oil until translucent then add the cherry tomatoes
and sweat for another 3-4 minutes until the tomatoes start to breakdown, Deglaze
with vinegar and add all other ingredients stirring until combined. - To cook the sardines either simple grill skin side up in the marinade or place on a
cold non stick pan skin side down and cook on full heat until crispy, flip, turn off then heat, rest and serve.
