Fish-topped toast for dinner? Ah, why not! As a fan of Alton Brown, I figured this would put to the test whether any recipe he conjures could possibly be bad. Not a major fan of avocado and a newbie to sardines, this was a test.
Sherried Sardine Toast
adapted from Alton Brown's recipe on Food Network
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2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
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2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
1 tbsp dried parsley leaves (I had none fresh)
1 tbsp balsamicsherry vinegar
1/4 tsp lemon zest, reserve the lemon and cut into 4 wedges
1 tbsp balsamic
1/4 tsp lemon zest, reserve the lemon and cut into 4 wedges
black pepper, freshly ground
4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
1 ripe Hass avocado
Coarse sea salt
Drain the oil from 1 tin of sardines into a medium bowl and the oil from the second tin of oil in a small bowl.
4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
1 ripe Hass avocado
Coarse sea salt
Drain the oil from 1 tin of sardines into a medium bowl and the oil from the second tin of oil in a small bowl.
Whisk 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste, into the oil in the medium bowl.
Add the sardines, stir to combine and set aside for up to 1 hour.
After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil.
Put the bread, oil side up, onto the broiler rack and broil 2 to 3 minutes or until golden brown and crisp.
Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
Spread the avocado evenly onto the toasted bread.
Top evenly with the sardines. Pour any remaining dressing on top.
Season lightly with sea salt and serve with lemon wedges.
I was not grossed out by this avocado-spread and fish-topped toast. Actually, I quite enjoyed it. The chewy yet crispiness of the bread was key. Avocado to me if not just right is too much like eating piles of green butter and can mean too much moosh for me. The sardines, while I'd anticipated them to be much like those dried anchovies in the Korean markets, are very mild.
Most surprising? One toast was filling. No wonder, what with the fat and protein content! Really, I had gone into it thinking that at least two would be required. I can see how Alton Brown lost a bunch of weight with this dish as a part of his diet.
Cost:
- sardines: $6.98
- balsamic vinegar: $0.16
- lemon: $0.25
- bread: $0.62
- avocado: $1.99
2 comments:
I love this recipe but it makes 4servings. Can I save some for later and what is the best way to do that if it is possible?
I'd save the remaining sardine mixture in the fridge as well as the avocado. If you plan on having avocado left, I'd avoid mashing it until immediately before use or it will brown. As for the bread, I'd prepare only the quantity you will consume immediately and prepare the remaining slices immediately before using the remaining chilled sardines and avocado. Hope this helps!
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