’Nduja stuffed sardines, fennel, confit tomato & red chilli

’Nduja stuffed sardines, fennel, confit tomato & red chilli

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
8 whole sardines, gutted
50g ’nduja
1-2 tablespoons Roasted garlic oil
sea salt
2 tablespoons extra-virgin olive oil
1 bulb fennel, finely chopped
2 long red chillies, finely chopped
1 lime, Juiced
200g How to make tomato confit

Method

  1. Stuff the cavity of the sardines with the ’nduja, then brush the outside of the fish with the garlic oil and sprinkle salt all over.
  2. Heat half the olive oil in a frying pan and fry the fish in batches. Cook for 3 minutes, then flip and cook for another 2 minutes or so. The fish is cooked when the bone easily pulls away from the flesh.
  3. Dress the fennel with the remaining extra-virgin olive oil, salt, chillies and lime juice. Place 2 sardines on each plate, with a small handful of the fennel mixture and a spoonful of the confit tomatoes.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again