SARDINE AND POTATO BAKE
Sardine and potato bake
Provided by Angela Casley
Categories Weeknight meals
Yield 2
Number Of Ingredients 6
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.
GRILLED HARISSA SARDINES WITH FENNEL & POTATO SALAD
Pair sardines with harissa to make this fabulous summer salad with fennel, olives and new potatoes. The freshness of the fennel really balances the richness of the fish
Provided by Diana Henry
Categories Dinner, Lunch
Time 50m
Number Of Ingredients 10
Steps:
- Cook the potatoes in boiling salted water until tender, about 15-20 mins. While they're cooking, remove any tough outer leaves from the fennel and trim the tops, keeping any feathery fronds. Halve lengthways and remove the little hard core from each piece and discard. Cut the fennel into very fine slices using a mandoline or a sharp knife. Put them in a bowl and squeeze over the lemon juice. When the potatoes are tender, drain well and toss with the fennel, olives, extra virgin olive oil, some seasoning and the reserved fronds.
- If the sardines haven't been scaled, remove by hand under running water, then wash out traces of blood from the inside and dry with kitchen paper.
- Heat the grill. Mix the oil with the harissa (see our recipe). Put the sardines on a grill tray covered with foil. Brush them with the harissa oil (on both sides), season with salt and put under a very hot grill and cook for 4-5 mins each side, or until cooked through. Pour over the lemon juice and scatter with the parsley. Serve on the fennel and potato salad with wedges of lemon for squeezing over.
Nutrition Facts : Calories 502 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.8 milligram of sodium
CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL
Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from "Nothing Fancy" (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.
Provided by Alison Roman
Categories weekday, seafood, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)
I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them."
Provided by Engrossed
Categories Potato
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
- Preheat oven to 400.
- In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
- Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
- Bake the casserole on the middle rack for 10 minutes.
- Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
- Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
- Great served with anything that goes well with a potato side dish.
Nutrition Facts : Calories 276.6, Fat 17.4, SaturatedFat 10.6, Cholesterol 62.9, Sodium 230.6, Carbohydrate 26.4, Fiber 3.2, Sugar 2.3, Protein 5.3
SARDINE AND POTATO BAKE
This actually comes from Southern France and it is highly influenced by the Liguria region of Italy. In fact, it is difficult to say which region is home to this recipe. Posted for ZWT3.
Provided by Amayzng30
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 488.1, Fat 19.9, SaturatedFat 2.7, Cholesterol 214.9, Sodium 778.7, Carbohydrate 31.6, Fiber 4.3, Sugar 3.7, Protein 41.1
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- Put the sardines in a bowl, mash lightly with a fork, then add the spring onions, egg, dijon mustard, dill, lemon zest, cayenne pepper and 50g plain flour. Mix until combined, add the mashed potato, season generously with salt and black pepper, then mix again.
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- Preheat the oven to 200ºC/400ºC/Gas Mark 6. Cook the kale and sweet potatoes in boiling water for 8 minutes until tender, drain and transfer to an ovenproof dish.
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- Thinly slice the onions. Chop the tomatoes. Cut the potatoes into thin pieces. Crush the garlic. Drain the sardines (notes).
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