Grilled Sardines on Red Pepper Coulis with Fresh Basil and Reduced Balsamic

 

Photography by: Jason Hamilton

 
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  • Prep:
    45 min
  • Cook:
    20 min

Wine:

Dietary:

Serves: 

4

Season:

Ingredients

    Red Pepper Coulis

    • 5 red bell pepper
    • 1 clove garlic crushed
    • 2 tablespoons white wine
    • 2 tablespoons brown sugar
    • 3/4 tablespoon white vinegar
    • olive oil
    • sea salt
    • freshly ground black peppe
    • 2 pinches swet paprika

    Sardines

    • 12 sardines cleaned, around 300-375 (10-14 oz)
    • flour
    • butter
    • olive oil
    • sea salt
    • freshly ground black pepper
    • paper towel

    Garnish

    • 20 basil leaves fresh
    • reduced balsamic

    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.

    February 23, 2011, By Paul Hegeman

    Method

    Red Pepper Coulis
    1. Grill and peel the capsicum (peppers).
    2. Slice the capsicum into strips.
      3. Sardines with red pepper coulis_step1_2
    3. Sauté the capsicum strips and garlic in a little olive oil on high heat for about 3 minutes, being careful not to burn the garlic.
    4. Add the wine and reduce slightly.
    5. Add the brown sugar, paprika and vinegar and reduce to a simmer.
    6. Simmer for 5 minutes.
    7. Pour the contents of the pan into a food processor and process for 1 minute, until a thickish consistency.
    8. If it is too thin return it to the stove after processing and reduce a further few minutes.
    9. The sauce is now complete and can be kept in the refrigerator in an airtight container for up to 5 days.
    10. For this dish, warm the coulis before serving.
    Garnish
    1. Make the reduced balsamic.
    2. Wash the basil leaves.
    Sardines
    1. Lay the sardines on some paper towel to absorb any excess moisture
      2. Sardines with red pepper coulis_step3_1
    2. Mix a few pinches of sea salt and cracked pepper with some plain flour.
    3. Dredge the sardine fillets into the flour.
      4. Sardines with red pepper coulis_step3_3
    4. In a non stick pan heat 1 tbsp of butter and 2 tbsp olive oil over high heat.
    5. Brown the sardine fillets in the pan, about 1 minute per side.
    6. Remove them from the pan and allow to drain on paper towel.
    Plating
    1. Spoon some of the warm coulis into the bottom of 4 deep plates.
    2. Place 3 sardines in a criss-cross stack in each bowl.
    3. Top with fresh washed basil leaves.
    4. Drizzle the leaves with some of the balsamic reduction.
    5. Serve with plenty of cracked pepper.

    Grilled Sardines on Red Pepper Coulis with Fresh Basil and Reduced Balsamic / , / Paul Hegeman 288