by Jamison Godfrey •
I have many fond memories catching up with friends at one of my favourite cafes in the beach side suburb of Cronulla where I lived for seven years, especially in spring when the markets come to life with all sorts of new season goodies.
One particular Bruschetta sticks in my mind, with fresh grilled sardine fillets, so here is my take on this great starter.
Ingredients (serves 6)
6 x 1cm thick slices of ciabatta
12 sardine fillets, butterflied
2 cloves of garlic, sliced
Olive oil
Seasoning
1 ripe tomato, sliced
Mixed baby cress
Shaved parmesan
Sliced red capsicum
Method
Firstly debone and fillet sardine fillets, in this recipe I have butterflied them so both fillets are still joined together; you don’t have to do this as it is a little more complex.
If you can’t find fresh sardines, try garfish fillets instead.
Place them into a ceramic bowl and generously season them with salt and pepper, add sliced garlic and olive oil and combine.
Slice 6 x 1cm slices of ciabatta loaf and drizzle each side with good olive oil, heat frypan and toast each side until golden and remove.
Now place sardine fillets into frypan and cook through, about a minute each side cooking garlic slices too.
To put together, place some mixed cress on the ciabatta, followed by some sliced tomato, sardine fillets, more cress, shaved parmesan and sliced capsicum, drizzle a little more olive oil on top, cracked pepper and salt flakes then tuck in.
This recipe is from award winning chef Jamison Godfrey of the Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart we highly recommend visiting the Drunken Admiral and sampling their delicious menu of seasonal, local produce for yourself.
More info: www.drunkenadmiral.com.au
