Sardine And Potato Bake Food

SARDINE AND POTATO BAKE

Steps:

• Boil potatoes in a large pot of water, until barely tender, about 10 minutes. Drain and cool.
• When cooled, slice potatoes into 1/4" rounds.
• While potatoes are cooking, prepare sardines by slitting through the belly lengthwise. Turn so that skin is facing upwards and press down on backbone. Turn over and remove backbone.
• Heat the tablespoon of olive oil over medium-high heat and add onion and garlic. Sauté until softened.
• Arrange the potatoes in a well-oiled casserole dish and sprinkle with the onion mixture, parsley, and salt and pepper to taste.
• Place the open sardines (skin side down) on top of the potatoes and cover with tomato slices and other herbs.
• Pour wine over all. Cook uncovered at 300F for about 45 minutes, until fish is tender. If casserole is dry, add additional wine (by the tablespoon).

SARDINE AND POTATO BAKE

Steps:

• Preheat an oven to 180C. Grease the base of an ovenproof dish.
• Place the sliced onion and garlic in the base. Break the sardines in half and place over the onions. Sprinkle over the matchstick potatoes, pour over the milk, and add the parmesan. Season with salt and pepper. Bake in the oven for 40 minutes until the potatoes are crispy.
• Serve hot with a side salad or crusty bread.

CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL

Steps:

• Boil the potatoes in salted water until they're completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they're cool enough to crush with your hands or another implement.
• Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
• Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
• Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.

HOME-CURED SARDINE, POTATO AND EGG SALAD

Steps:

• Rinse sardines and dry well. Line a baking pan with a double layer of paper towels. Place a rack in pan and arrange sardines on top. Sprinkle liberally with salt, coating fish completely. Flip fish (some of the salt will fall off) and salt the other side. Refrigerate for 36 to 48 hours, turning fish and adding more salt every 8 to 12 hours. The fish should feel firm and waxy. Rinse well.
• Using a sharp knife, fillet sardines, starting just behind the gills and going down to the tail; use a back-and-forth wiggling motion and keep knife as close to bones as possible. Cover fillets with water and let soak, changing water 3 or 4 times, until most of the salt is gone, about 1 hour. Drain well.
• Meanwhile, fill a large bowl with water and ice. Heat oil in a large skillet and add onions, garlic and bay leaf. Sauté over medium heat until onion is translucent, about 5 minutes. Add vinegar, sugar and red pepper flakes and bring to a simmer. Simmer for 5 minutes, then transfer to a metal bowl. Place bowl in ice water and stir until vinegar mixture is cool. Add sardines and let rest for 1 hour at room temperature or up to 2 days in the refrigerator.
• To prepare potatoes, heat oven to 350 degrees. Lay potato slices in a 9-by-13-inch baking pan. Whisk together remaining ingredients, pour them over potatoes and cover with foil. Bake until potatoes are tender, about 40 minutes. Uncover and let cool.
• To serve, arrange potatoes, then hard-cooked eggs on a serving platter. Remove sardines from marinade and lay them on top, followed by capers. Sprinkle with lemon juice and olive oil, and season with salt and pepper to taste.