Sardine Salad with Feta and Bulgur

You’ll notice that yes, this recipe is a whole lot like the last one. The last one, Sardines with chick peas and feta, is more Mediterranean, this variation is more Turkish, Persian. We are swapping out the chick peas for a good portion of bulgur wheat. Pack this with a cold-pac and it travels well… it is picnic season as I’ve mentioned previously.

Here’s what you’ll need:

  • 2 to 3 cans of sardine fillets
  • 1/4 cup olive oil
  • 2 tablespoons flour
  • 1 tablespoon finely ground cornmeal (or substitute equal amount flour)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups course bulgur wheat
  • 2/3 cup diced, seeded cucumber
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted and sliced black olives
  • Zest and juice of 1 medium lemon
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon chopped chives

First, let’s get the bulgur wheat going. To prepare the bulgur, take one and a half cups of strongly boiling water into a heavy glass bowl, then add the bulgur and two or three tablespoons of olive oil and a juice of half a lemon. Stir together and let stand for about fifteen to twenty minutes. It’s just like making French-style couscous.

Carefully lay sardine fillets out on a towel and pat dry. Make coating by combining flour, cornmeal, salt, pepper, cumin, paprika and cayenne. Set aside.

In a medium bowl stir together the bulgur wheat mixture, cucumber, feta, olives, lemon zest and the other half of the lemon’s juice, mint and 1 tablespoon of the olive oil. Arrange equal parts of salad base on six plates.

Dredge sardines through flour mixture and set aside, ready to be fried. Heat remaining olive oil over medium heat in a fry-pan large enough to accommodate the sardines in one or two batches. When barely smoking, carefully lay in sardines, working in two batches if necessary to avoid crowding. Sizzle fish in oil about 30 seconds on each side then carefully transfer back to dry towel to drain. Now, a word of caution here, make sure the pan is hot. This prevents the extremely delicate fillets from sticking.

Stack the fillets on top of each salad and sprinkle with a pinch of chopped chives and a few cracks of black pepper. And yes, this still goes well with a Duck Walk white.

Sardines with Feta and Chick Peas

This is an appetizer / salad course fresh from the sustainability desk, a somewhat Mediterranean inspired salad that incorporates canned sardines, chick peas, and feta as its prime components. If you are not a big fan of the chick peas, wait until I post a twist on this tomorrow. Pack this with a cold-pac and it travels well… it is picnic season as you know.

Here’s what you’ll need:

2 to 3 cans of sardine fillets

  • 1/4 cup olive oil
  • 2 tablespoons flour
  • 1 tablespoon finely ground cornmeal (or substitute equal amount flour)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups (1 16-ounce can) chickpeas, drained
  • 2/3 cup diced, seeded cucumber
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted and sliced black olives
  • Zest and juice of 1 medium lemon
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon chopped chives

Carefully lay sardine fillets out on a towel and pat dry. Make coating by combining flour, cornmeal, salt, pepper, cumin, paprika and cayenne. Set aside.

In a medium bowl stir together chickpeas, cucumber, feta, olives, lemon zest and juice, mint and 1 tablespoon of the olive oil. Arrange equal parts of salad base on six plates.

Dredge sardines through flour mixture and set aside, ready to be fried. Heat remaining olive oil over medium heat in a fry-pan large enough to accommodate the sardines in one or two batches. When barely smoking, carefully lay in sardines, working in two batches if necessary to avoid crowding. Sizzle fish in oil about 30 seconds on each side then carefully transfer back to dry towel to drain. Now, a word of caution here, make sure the pan is hot. This prevents the extremely delicate fillets from sticking.

Stack the fillets on top of each salad and sprinkle with a pinch of chopped chives and a few cracks of black pepper.

This does indeed go well with a Duck Walk white.

Anchovy Stuffed Sustainable Sardines

I know, this recipe is so much like yesterday’s it’s amazing. But this tie we’ll be getting twice the sustainable fish, and healthy omega three oils in one tasty main dish. So, without much ado…

Here’s what you’ll need:

  • ¼ cup extra-virgin olive oil, plus extra for drizzling
  • 1 cup breadcrumbs
  • ⅓ heaping cup golden raisins, plumped in hot water to cover for 10 minutes and drained
  • ⅓ cup pine nuts
  • 6 anchovy fillets, rinsed and finely chopped
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt
  • Freshly ground black pepper
  • 12 butterflied fresh sardines

Heat oven to 350º. Line a baking pan with parchment paper.

In a medium skillet, heat oil over medium heat. Add ¾ cup breadcrumbs and cook, stirring frequently, until fragrant and lightly toasted, about 3 minutes; remove from heat. Stir in raisins, pine nuts, anchovy and parsley; season with salt and pepper to taste.

 

Lay 6 sardines on prepared pan, flesh-side up; spoon breadcrumb mixture over the top. Lay remaining 6 sardines, flesh-side down, over breadcrumb mixture; sprinkle with remaining ¼ cup breadcrumbs and lightly drizzle with oil. Bake until sardines are cooked through and hot, about 20 minutes. Remove from oven and serve immediately.

Enjoy this whis a Blue Point Toasted Lager!

Vegitable Stuffed Sustainable Sardines

Time to get back to basics and back on message, today we will be stuffing sustainable sardines. Sardines are a plentiful fish with good stockpiles here on Long Island. Although there are people who hear ‘sardines’ and start thinking ‘canned’, these are probably the same people who hear ‘Taco Bell’ and start thinking ‘fine Mexican dining’. Sardines are a ‘real fish’ they come whole in the fish market with no can in sight. So head down to your fishmonger and pick up a half dozen 8 inch or so sardines and invite some friends over for an uncanned experience.

Here’s what you’ll need:

  • 6 fresh sardines
  • ¼ cup extra-virgin olive oil, plus extra for drizzling
  • 1 cup breadcrumbs
  • ⅓ heaping cup grated zucchini
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon oregano
  • Salt
  • Freshly ground black pepper

Heat oven to 350º. Line a baking pan with parchment paper.

In a medium skillet, heat oil over medium heat. Add ¾ cup breadcrumbs and cook, stirring frequently, until fragrant and lightly toasted, about 3 minutes; remove from heat. Add zucchini, oregano and parsley; season with salt and pepper to taste.

Clean and dress the sardines. Lay them on prepared pan, flesh-side up; spoon breadcrumb mixture into the cavity. Bake until sardines are cooked through and hot, about 20 minutes. Remove from oven and serve immediately.

While they are cooking, you could whip up a little couscous and a side salad and, to flagrantly steal some other cook’s catch-phrase … ‘BAM”… dinner for friends is done!

Sustainable Sardine Sauce

Getting back to basics…. making stuff from cans! But here’s a quick sauce that geos well with pasta and can be made from a can of sardines, and a shake or two of hot sauce.
 
Here’s what you’ll need:
 
  • 1/2 c. chopped green peppers
  • 1 sliced onion
  • 1 bunch chopped scallions
  • 1 c. sliced mushrooms
  • 1 sm. yellow squash, sliced
  • 1 14 oz can tomato sauce
  • 2 cans sardines
  • Hot Sauce!
Saute the above vegetables in a medium saucepan or wok using oil or butter until it browns slightly. Afterwards remove from pan and let sit in bowl.

Heat 1 can of tomato sauce  in the same saucepan. Add to sauce 2 cans of sardines. (Spread gently across pan without breaking.) Allow to simmer. Add sauteed vegetables back into saucepan. Season with oregano to taste. Simmer 6-10 minutes. Serve over your favorite pasta.