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Fennel & sardine agrodolce toast
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1 large slice crusty bread
1 clove garlic, halved
120g can Essential Sardine Fillets In Olive Oil
30g pine nuts
1 small fennel bulb, finely sliced and fronds reserved
1 tbsp Essential Raisins
1 tsp Essential Pure Clear Honey
2 tbsp Essential Red Wine Vinegar
¼ x 20g pack dill, roughly chopped
1. Toast the bread and rub it with the cut side of the garlic, then finely chop the garlic. Pour the oil from the sardines into a frying pan set over a medium heat. Add the garlic and pine nuts and fry for 1-2 minutes, until golden. Add the fennel and cook for 3-4 minutes, until just softening.
2. Stir in the raisins, honey, vinegar and sardines, breaking them up a little; season. Cook for a few more minutes until most of the liquid has evaporated. Take off the heat, stir through the dill and serve on the toast with the reserved fennel fronds scattered over.
Typical values per serving:
High in omega 3 (1680mg)
This recipe was first published in May 2021.