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Marinated sardines with capers and black olives – by Donald Marshall

11 September 2006

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Marinated sardines with capers and black olives
INGREDIENTS (serves two) 6 large fresh sardine fillets 15ml olive oil 10ml white wine vinegar 10g coriander, chopped 10g garlic 10g shallots, sliced 5g peppercorns, crushed 5g Maldon sea salt 1 baguette 25g black olives, finely chopped 25g capers, finely chopped 15g sunblush tomatoes, finely chopped 15g wild rocket 15g mizuna ### METHOD Marinate the sardine fillets in the olive oil, white wine vinegar, coriander, garlic, shallots, peppercorns and salt for one hour. Lightly cook under the grill for about one minute. Reserve the juices. Slice the baguette into six and lightly toast. Make a dressing for the salad leaves with the olives, capers, tomato and some of the reserved juices. To assemble, put half the dressed leaf salad in the middle of the plate then arrange bread and sardines alternately on the leaves. Add remaining leaf salad on top of sardines and spoon some dressing around the plate. Donald Marshall Photo © Tom Stockhill
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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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