MARINATED SARDINES & FENNEL ON TOAST

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MARINATED SARDINES & FENNEL ON TOAST

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Ingredients

6 sardines butterflied
2 French shallots peeled, sliced
1 tablespoon dried oregano
2 Lemon Juice
4 tablespoons sea salt flakes
500 millilitres extra virgin olive oil good quality
1 large head fennel
1/2 bunch shallots
4 slices bread soy linseed or sourdough
  • Medium

Ingredients

Directions

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  1. Start with the sardines as they take the longest to prepare.
  2. Take a non reactive tray large enough to fit the twelve sardine fillets comfortably and pour in the juice of two lemons. Ensure you do this on a level surface so as the sardines get an even cure.
  3. Next sprinkle evenly with sea salt, oregano and sliced eschallots.
  4. Split the sardines on either side of the join in the fillets, check each sardine for scales and remove gently with the back of a knife.
  5. Place the cleaned sardines skin side up in the marinating mixture and cover with go between and press gently.
  6. Place in the fridge for six hours to marinate.
  7. When the sardines are ready, drain off all the lemon juice and any other juices that have gathered.
  8. The sardines can then be stored in an airtight container covered with olive oil for up to one week.

To Serve

  1. Bring the sardines out of the fridge to soften the oil.
  2. Toast the bread.
  3. Mean while using a sharp knife or mandolin shave the fennel in to a bowl, mix in the shallots, season with lemon juice salt and pepper.
  4. Add the marinated sardines using some of the olive oil as dressing and arrange on top of the toasted bread.
  5. Serve immediately.

James Roberts

Born of French/Australian heritage, James grew up in the Southern Highlands town of Mittagong imbued with the flavours and soul of French-inspired cuisine.

While apprenticed at Berrima’s hatted Journeyman restaurant, James developed a passion for fine dining and he soon moved to Sydney to advance his skills. He started at Savage Restaurant in Surry Hills before spending a year in the kitchen at the three-hatted Est. James then moved to Omega Restaurant, where he worked his way through the ranks to become Sous Chef and was an integral part in the restaurant earning 3 hats and the accolades of being voted SMH’s 2004 Best New restaurant.

James then worked as a senior Chef at China Doll, Civic Dining and Après, before now settling down as Executive Chef at Chez Dee in Potts Point.

Drawing from his extensive experience, and using only the best quality seasonal produce, James is bringing flavoursome dishes on a daily basis to Chez Dee. He believes the freshness of produce—and where it comes from—is paramount. And for James, food provenance is hands-on. Literally. Not only is he a Sydney markets regular, even his country-raised green-thumbs have been put to use establishing an inner city kitchen garden.

“Creating some serious magic in the kitchen” says Timeout magazine of James’ food; no wonder people keep coming back for more.

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