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December 23, 2011

Avocado and Sardine Toast

This recipe sounds like the weirdest thing ever, but it's actually pretty tasty. Now, I'm not one of those people who loves sardines and anchovies, but I'm adventurous enough to try them if it's in something that otherwise sounds good. So, since my favorite chef, Alton Brown, made this as part of his diet show, showcasing recipes he made to help him lose 50 lbs., I decided to try it. The avocado mellows out the fishiness of the sardines, and the lemon juice gives some zing to balance the saltiness of the fish. If you're adventurous enough, try this recipe, you won't regret it!

Here's the recipe adapted from Alton Brown

Ingredients:
2 Tins Sardines In Olive Oil
Tbsp Finely Chopped Parsley Leavesdivided
1 Tbsp Sherry Vinegar
¼ tsp Lemon Zestreserve the lemon and cut into 4 wedges
Freshly Ground Black Pepper
4 (½-inch) Thick Slices Crusty Breadsuch as sourdough, country loaf or rye (I used Texas toast because we had it, and toasted it on both sides first)
1 Ripe Hass Avocado
Coarse Sea Salt


Directions:
1. Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.

2. 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 a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.

3. Halve the avocado and remove the pit. Smash the flesh in each half with a fork.

4. Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.

5. Season lightly with sea salt and serve with lemon wedges.

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