Sardine escabeche with tapenade crostini

30 minutes ■ Serves 4 as a starter ■ EASY

Escabeche is where fish or meat is marinated after rather than before cooking. The marinade is guite acidic, so it's brilliant for oily fish. This makes more tapenade than needed, but it'll keep in the fridge for a couple of weeks.

saffron a pinch
white wine vinegar 200ml
lemon juice 1 tbsp
sardine fillets 20
shallots 1 large, sliced finely in rings
garlic 2 cloves, sliced
carrots 2, peeled and finely sliced
(I like to cut grooves down the carrot
before slicing for a prettier presentation)
olive oil
thyme 1/2 bunch, picked
TAPENADE CROSTINI
pitted black olives 200g
large capers 30g, drained
garlic 1 clove, chopped
extra-virgin olive oil
anchovy fillets 20g
brandy 1 tsp
flat-leaf parsley small handful
roughly chopped
baguette 1/2 sliced thinly and toasted

■ To make the tapenade, in a food processor whizz half each of the olives, capers and garlic with a dash of olive oil until you have a puree. Add the rest of the olives, capers and garlic, and whizz to a rough paste. Stir in the brandy and the parsley.
■ Mix the saffron with the vinegar, lemon juice and 200ml water.
■ Brush the sardines with a little oil, then season. Grill skin-side up for 2-3 minutes, until a little blistered and just cooked through.
■ Sweat the shallots, garlic and carrots in a little oil. Add the thyme and saffron liquid. Bring to the boil then remove from the heat
■ Layer the fish, marinade and veg on a platter. Spread the tapenade on the toasts and serve with the sardines.

Source:Sardine escabeche with tapenade crostini
Sardine escabeche with tapenade crostini