Grilled Sardines on Red Pepper Coulis with Fresh Basil and 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.
Grilled Sardines on Red Pepper Coulis with Fresh Basil and 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.
Ingredients
RED PEPPER COULIS
- 5 red bell pepper
- 1 clove garlic crushed
- 2 tablespoons white wine
- 2 tablespoons brown sugar
- 3/4 tablespoons white vinegar
- olive oil
- sea salt
- black pepper freshly ground
- 2 sweet paprika
SARDINES
- 12 sardines cleaned, around 300-375 (10-14 oz)
- flour
- butter
- salt
- olive oil
- black pepper freshly ground
- paper towel
GARNISH
- 20 basil leaves fresh
- balsamic reduced
Instructions
Red Pepper Coulis
- Grill and peel the capsicum (peppers).
- Slice the capsicum into strips.
- 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.
- 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.
Garnish
- Make the reduced balsamic.
- Wash the basil leaves.
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.
Notes
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