Recipes
February 16, 2020
- April 8, 2020
- By Catch Cook
Peppadew crusted Sardines avocado and cucumber salad with creme Fraiche
An easy and delicious recipe.
Ingredients
- 12 sardines
- 1 cucumber diced
- 4 tbs of sweet chili
- 200g bag of Panco crumbs
- 1 tub of creme fraiche
- 4 tbs mango chutney
- 3 lemons juiced and zested
- 3 tbs garlic butter
- 2 tsp smoked paprika
- 2 tsp Robertson fish spice
- 1 bunch of chopped parsley
- 100g flour to dust the sardines
- 200ml sunflower oil to fry the sards.
Method
- Split scale and gut the sardine removing the back bone.
- Dust in flour season with Robertson fish spice and smoked paprika and shallow fry in hot oil till brown.
- Finely chop the peppadews pan fry the crumbs in garlic butter add the coriander and chopped peppadews lemon zest and fold through the crumbs top on the sards to serve.
- For the side dice the dice the cucumber avocado and peppadews add the sweet chilli sauce and lemon juice for a dressing.
- Spoon a quenelle of creme fraice and plate.
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