Guildford Living Aug - Sep 2021
The August/September issue is here, bringing together the best of high summer and early autumn. We are shining shoes in preparation for a new school year and feasting on delights for afternoon tea week. We’ve also got two fantastic interviews with chef Mitch Tonks and gardener Adam Frost. Don’t miss our competition page either - with over £1400 of goodies to be won!
The August/September issue is here, bringing together the best of high summer and early autumn. We are shining shoes in preparation for a new school year and feasting on delights for afternoon tea week. We’ve also got two fantastic interviews with chef Mitch Tonks and gardener Adam Frost. Don’t miss our competition page either - with over £1400 of goodies to be won!
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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 />
20 | www.minervamagazines.co.uk
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