West Berkshire Lifestyle Jul - Aug 2021
The high summer edition is here! And this issue is packed with amazing features, including delicious slow cooker recipes, an unbelievable garden transformation and a competition page brimming with prizes!
The high summer edition is here! And this issue is packed with amazing features, including delicious slow cooker recipes, an unbelievable garden transformation and a competition page brimming with prizes!
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Canned<br />
sardines<br />
on toast<br />
with capers & red onion<br />
By Mitch Tonks<br />
I love canned seafood. It becomes something<br />
different in the canning process. Oily fish like<br />
tuna, mackerel and sardines are particularly<br />
delicious. I have always wanted to can seafood<br />
caught in the UK. Canning seems to be<br />
something we don’t do much in this country yet<br />
in ports across Brittany and northern Spain it<br />
is quite a craft, and the canned anchovies and<br />
tuna from those areas are revered the world<br />
over. They’re even more expensive than the fresh<br />
catch.<br />
There is a healthy sardine fishery in Cornwall.<br />
We bought a tonne of the new season’s catch<br />
in 2019 and worked with a Spanish seafood<br />
cannery to have the fish popped into cans.<br />
We tasted them alongside the very best of the<br />
Portuguese and Spanish rivals and arrived at the<br />
conclusion that the Cornish sardines set the bar,<br />
being fat, oily and delicious.<br />
I’m often asked what you can do with canned<br />
sardines. This is how I prepare them at home,<br />
just a simple combination of ingredients. But the<br />
sardine mayonnaise we make at the restaurants<br />
is what transforms the dish.<br />
SERVES 2<br />
1 x 140g can sardines<br />
(I recommend Rockfish brand or Ortiz)<br />
Sardine mayonnaise (see page 130)<br />
½ red onion, finely sliced<br />
1 tablespoon capers, rinsed and drained<br />
1 tablespoon finely chopped curly parsley<br />
1 dill pickle, finely sliced<br />
2 slices of sourdough bread<br />
salt and white pepper<br />
METHOD<br />
Drain the oil from the can of sardines and use it<br />
to make the mayonnaise.<br />
Put the sardines in a bowl with the onion, capers,<br />
parsley and pickle. Gently break up the fish but<br />
leave nice chunks. Season. Toast the bread, then<br />
heap the sardine mixture on top.<br />
Serve the mayo on the side.<br />
THEROCKFISH.CO.UK<br />
10 | www.minervamagazines.co.uk
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