Spicy Sardines with Chickpea and Avocado Salad
recipe
Spicy Sardines with Chickpea and Avocado Salad
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This recipe, developed by celebrity chef Antony Worrall Thompson, celebrates Seafood Week - 1-8 October 2004.
Ingredients
- For the Chickpea and Avocado Salad:
- yolk of 1 hard-boiled egg, sieved
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 red onion, finely chopped
- 1 garlic clove, crushed
- 2 tbsp flat leaf parsley, chopped
- 1 tbsp small capers, drained and rinsed
- 1 x 400g tin chickpeas, drained and rinsed
- 1 ripe avocado, peeled and chopped into chunky dice
- salt and ground black pepper
- For the sardines:
- 25g/1 oz unsalted butter
- 1 fresh red chilli, diced
- 2 shallots, diced
- 1 tbsp flat leaf parsley, finely chopped
- 1 tbsp coriander, finely chopped
- 3 garlic cloves, crushed with a little salt
- 1 tbsp extra virgin olive oil plus a little extra for drizzling
- 8 sardines, cleaned, flattened out and backbone removed and washed thoroughly
Preparation:
20
Cook Time:
10
Total Time:
30min
Directions
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- To make the salad, place the egg yolk in a bowl, beat in the oil and vinegar and stir in the onion, garlic, parsley, capers, chickpeas and avocado. Season to taste.
- To cook the sardines, heat the butter in a small pan, add the chilli and shallots and cook until softened but not coloured. Fold in parsley, coriander, garlic, and season with salt and ground black pepper. Sprinkle with olive oil and spread over the flesh side of the fish.
- Roll up the sardines and secure with two small wooden cocktail sticks (ensure that you have soaked the cocktail sticks in water first, to stop them from burning).
Source: Seafood Week
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