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madbakerThis week's Resolution Recipe: Sardine & Nduja Crostini
16 fresh sardine filets
salt & pepper
red pepper flakes
4 Tbsp lemon juice
fresh thyme & parsley
5 bay leaves
4 Tbsp white wine
olive oil
3-4 oz nduja
1 baby fennel bulb
1 bunch French breakfast radishes, trimmed
arugula (I probably could have simply used the radish greens. Oh well)
fresh lemon juice
baguette slices, cut 1/4" thick on the diagonal, grilled
1 lemon
In a shallow glass or ceramic dish, arrange the sardine filets skin side down in a single layer. Sprinkle with salt, pepper flakes, lemon juice, thyme, parsley, bay and wine. Repeat until you have layered all the sardines and seasonings. Pour olive oil over the filets to cover and refrigerate, covered, for 1-3 days.
Remove the sardines from the marinade and set aside, discarding the marinade. Let the sardines and nduja warm to room temperature. Slice the radishand fennel bulb with a mandoline paper-thin. Place in a bowl with the arugula and season to taste with lemon juice, salt, and pepper.
Arrange the bread on a tray and rub the top of each slice with the whole lemon, flavoring with the zest. Scoop the nduja out of its casing and spread a nice even layer on each slice. Lay a sardine on top, then arrange a small amount of radish/arugula mix on each sardine. Finish with a drizzle of olive oil and a grind of pepper. Serve right away.
What worked: Certainly showy. The wife loves sardines.
What didn't: I used the latest house-made nduja and it was a bit too earthy (too heavy on the organ meats this time). Overall the dish just wasn't inspiring. Even the house-made sardines weren't as good as the usual way I do them.
Will I make it again? Nah.
16 fresh sardine filets
salt & pepper
red pepper flakes
4 Tbsp lemon juice
fresh thyme & parsley
5 bay leaves
4 Tbsp white wine
olive oil
3-4 oz nduja
1 bunch French breakfast radishes, trimmed
arugula (I probably could have simply used the radish greens. Oh well)
fresh lemon juice
baguette slices, cut 1/4" thick on the diagonal, grilled
1 lemon
In a shallow glass or ceramic dish, arrange the sardine filets skin side down in a single layer. Sprinkle with salt, pepper flakes, lemon juice, thyme, parsley, bay and wine. Repeat until you have layered all the sardines and seasonings. Pour olive oil over the filets to cover and refrigerate, covered, for 1-3 days.
Remove the sardines from the marinade and set aside, discarding the marinade. Let the sardines and nduja warm to room temperature. Slice the radish
Arrange the bread on a tray and rub the top of each slice with the whole lemon, flavoring with the zest. Scoop the nduja out of its casing and spread a nice even layer on each slice. Lay a sardine on top, then arrange a small amount of radish/arugula mix on each sardine. Finish with a drizzle of olive oil and a grind of pepper. Serve right away.
What worked: Certainly showy. The wife loves sardines.
What didn't: I used the latest house-made nduja and it was a bit too earthy (too heavy on the organ meats this time). Overall the dish just wasn't inspiring. Even the house-made sardines weren't as good as the usual way I do them.
Will I make it again? Nah.
