Food Wine Sleep

Ingredients List

For the Red Pepper Coulis
4-6 red capsicum (bell peppers) depending on size
1 clove of garlic crushed
2 tbsp white wine
2 tbsp brown sugar
� tbsp white vinegar
Olive Oil
Sea Salt
Black pepper mill
2 pinches sweet paprika

For the Sardines
12 cleaned sardines (around 300-375 grams or 10-14 oz)
Flour
Butter
Olive oil
Sea salt
Black pepper mill
Paper towel

For The Garnish
20 fresh basil leaves
reduced balsamic

Recipe Description

Sardines are abundant in spring and summer and are also at their most flavoursome during these months. In this dish the beautiful flavour of this fish is paired with the natural sweetness of freshly roasted red pepper. A perfect dish for the seasons first alfresco dinner and since you can make the sauce ahead of time, quite a simple dish to prepare on the day. Serve it as a first course or add a couple more sardines and some fresh sliced baguette and serve it as a main course at lunch. The combination of flavours in this recipe allows it to stand up to a substantial white wine and I would recommend it with an unoaked chardonnay.

Method Description

For the Red Pepper Coulis
Grill and peel the capsicum (peppers).
Slice the capsicum into strips.
Saut� the capsicum strips and garlic in a little olive oil on high heat for about 3 minutes, being careful not to burn the garlic.
Add the wine and reduce slightly.
Add the brown sugar, paprika and vinegar and reduce to a simmer.
Simmer for 5 minutes.
Pour the contents of the pan into a food processor and process for 1 minute, until a thickish consistency.
If it is too thin return it to the stove after processing and reduce a further few minutes.
The sauce is now complete and can be kept in the refrigerator in an airtight container for up to 5 days.
For this dish, warm the coulis before serving.

For The Garnish
Make the reduced balsamic
Wash the basil leaves.

For the Sardines
Lay the sardines on some paper towel to absorb any excess moisture
Mix a few pinches of sea salt and cracked pepper with some plain flour.
Dredge the sardine fillets into the flour.
In a non stick pan heat 1 tbsp of butter and 2 tbsp olive oil over high heat.
Brown the sardine fillets in the pan, about 1 minute per side.
Remove them from the pan and allow to drain on paper towel.

Plating
Spoon some of the warm coulis into the bottom of 4 deep plates.
Place 3 sardines in a criss-cross stack in each bowl.
Top with fresh washed basil leaves.
Drizzle the leaves with some of the balsamic reduction.
Serve with plenty of cracked pepper.