Marinated Sardine Crostini with Salsa Verde and Fennel
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
Enlarge Image Credit: Maxime IattoniSERVES 8
INGREDIENTSFOR THE SALSA VERDE:
1/2 cup minced fresh tarragon
1/2 cup minced fresh chives
1/3 cup minced fresh flat-leaf (Italian) parsley
1 hard-boiled egg, peeled and chopped
1/2 tsp. Dijon mustard
1/3 cup extra-virgin olive oil
FOR THE SARDINES:
Sea salt and freshly ground pepper, to taste
4 fresh sardines, deboned and filleted
1/2 cup extra-virgin olive oil
1 cup fresh orange juice
1/2 cup white wine vinegar
FOR THE FENNEL SALAD:
1 bulb fennel, trimmed
Juice of a 1/4 lemon
FOR THE CROSTINI:
8, 1-inch-thick slices ciabatta bread, halved
INSTRUCTIONS1. For the salsa verde: In a medium bowl, combine the tarragon, chives, parsley, egg, mustard, olive oil, and capers. Stir to mix thoroughly and let stand for at least 1 hour to allow the flavors to blend. The sauce can be made ahead and refrigerated for up to a week.
2. For the sardines: Lightly salt the sardines and let stand for 10 minutes. In a bowl, whisk together the olive oil, orange juice, and vinegar. Put the sardines in a shallow dish and pour the marinade over. Marinate for 30 minutes. Remove sardines from the marinade and lightly pat dry. Set aside until ready to use.
3. For the fennel salad: Using a mandolin, thinly shave the fennel into a medium bowl. Dress with lemon juice and season to taste with salt and freshly ground pepper.
4. For the crostini: Lay out the slices of ciabatta on a cookie sheet. Toast under the broiler until brown, about 1 minute. Flip the slices over and repeat. Remove from the oven. Alternatively, you can grill the bread over an open flame.
5. To assemble: Spread a teaspoon of salsa verde onto each crostini. Top with a sardine fillet and some shaved fennel salad. Serve immediately.