Roasted sardines and red pepper salad

50 min
Type of dish: Salads, Fish, Vegetables
Temperature: Warm
Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Elaboration

For the sardines/anchovies:

  • Clean the sardines and make fillets, remove all the bones with the help of some tweezers.

For the peppers:

  • Roast the peppers, peel, cut into 1x1 cm dice or 1/2 cm strips.
  • Add the Modena vinegar reduction, boil everything for a few minutes and add salt.

For the tomato bread:

  • Dry the bread on the stove.
  • Spread with garlic and tomato.
  • Cut the bread into small pieces and dry again on the stove.
  • Slices can also be made.

For the bouquetiere of fresh vegetables + white leek cut into julienne and the vinaigrette sauce for the dressing.

For the parsley sauce

SET UP

  • Grill the sardine loins on the hot grill with the skin facing down.
  • Move them to a tray, sprinkle with Modena vinegar and put in the oven for a few seconds to finish off cooking.
  • Heat up the peppers.
  • On top of peppers place the sardines with the skin facing up add the pieces of tomato bread or slices.
  • Add the dressed bouquetiere of vegetables, forming a mound with all the ingredients on top
  • Decorate the dish with parsley sauce.
Nutritional information (1 portion)
Fiber 25.61 g
Saturates 44.2 g
Monounsaturated fatty acids 160.07 g
Polyunsaturated fatty acids 33.43 g
Cholesterol 230.24 mg
Calcium 1187.21 mg
Iron 17.26 mg
Zinc 9.11 mg
Vitamin A 934.41 ug
Vitamin C 269.17 g
Folic acid 484.92 ug
Salt (Sodium) 3206.18 mg
Sugars 42.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.