From an article written in the Weekend Australian Magazine in November 2010 by Max Allen (and his subsequent blog on Vermentino and Sardines), we are now enamoured with Sardines and Vermentino. The last few weeks have seen a flurry of emails to Max from wineries and restaurants all joining this feeding frenzy. From Adelaide markets to Melbourne Rialto forecourt to Fix St James in Sydney, there is a fair amount of sardine slurping washed down with cold, cold Vermentino.
As Max Says “Nothing says summer more than sardines blistering over glowing charcoal embers, and that first cold crisp draught of dry white wine to wash the little fishies down”. He goes on to say how cheap they are and how good they are for you. And for his choice of wine, he goes on too say “Because I’ve also been drinking a lot of cold, crisp, dry vermentino recently, and I can’t think of many white grape varieties more perfectly suited to sardines”.
We love sardines too, Max and were looking for any excuse to feature them in our restaurant. And lo and behold, we also make a Vermentino. From our Hunter Valley vineyard. So for those of you who would like to enjoy some of these fishy delights at home here is the recipe. Trust me, its delicious and so very good with Vermentino.
6 butterflied sardines
1 heaped tablespoon, fresh coarse bread crumbs
1 scant tablespoon, pinenuts
1/2 small dried chilli
1/2 tablespoon chopped parsley
sea salt & freshly milled black pepper
1/2 lemon, zested
Preheat a fanforced oven to 200
Check the sardines fillets are free of scales & large bones, etc
Cut a square of grease proof paper big enough to fit the sardines 3 in a row
Brush the paper with olive oil & place on a baking tray
Lay three butterflied sardine fillets, skin side down next to each other
Sprinkle with half of the breadcrumbs, chilli, parsley, lemon zest, pinenuts, salt & pepper
Lay the three remaining sardine fillets skin side up @ 180 degrees to the first layer
Sprinkle with the other half of the breadcrumbs, chilli, parsley, lemon zest, pinenuts, salt & pepper
Drizzle with a good extra virgin olive oil
Bake for 5 to 10 minutes
Serve with lemon
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