Ingredients Jump to Instructions ↓

  1. 24 sardine fillets

  2. 100 grams dried cannellini or other white beans, soaked overnight and drained Bouquet garni

  3. 600 grams green bell peppers

  4. 600 grams red bell peppers

  5. 2 garlic cloves, green germ removed, cloves crushed and pured

  6. 4 anchovy fillets, rinsed and crushed

  7. 250 milliliters olive oil

  8. 125 milliliters balsamic vinegar

  9. 25 grams tapenade (or black olive pure)

  10. 150 grams white onion, finely chopped

  11. 4 fresh basil leaves, finely chopped Olive oil, for brushing Leaves of

  12. 2 sprigs fresh thyme Salt and freshly ground white pepper

  13. 8 thin slices sourdough bread, toasted Garlic clove, peeled, for scenting the bread

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat the oven to 375F (190C). Scale the sardine fillets and remove the pinbones. Cook the beans with the bouquet until tender, salting halfway through, and keep them warm. At the same time, grill the bell peppers until the skins have blackened and then finish roasting them in the preheated oven until tender. Remove all the skin and seeds and cut the peppers into julienne. Add the garlic and the finely crushed anchovy fillets to the peppers. Dress them and the beans, separately, with a vinaigrette composed of olive oil, balsamic vinegar, and tapenade. Divide the white onion proportionately between the peppers and the beans. Taste and adjust the seasoning of both. Add the basil to the peppers at the last moment. For Service Brush the sardines with olive oil, sprinkle on the thyme leaves, and season with salt and pepper. Broil under the salamander until nicely browned, crispy, and cooked through. Place the pepper salad in the center of the plate, and arrange the sardine fillets in a spoke pattern. Surround with the dressed beans, and serve with a slice of toasted pain bordelais rubbed with the garlic clove. Source: The French Culinary Institute


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