Sardines With Sicilian Fennel Salad Recipes

SARDINES WITH SICILIAN FENNEL SALAD

Steps:

• Mix the lemon zest, chopped parsley and garlic together, then set aside. Pick the fronds from the fennel and set aside. Halve the fennel bulb and finely slice. Make the salad by mixing the sliced fennel and fronds with the pine nuts, raisins, olives, and whole parsley leaves. Dress with the olive oil and lemon juice.
• Heat the griddle pan or barbecue. Season the fish with rock salt (this stops them sticking). Griddle for 2-3 mins on each side until the eyes turn white. Sprinkle the fish with the parsley mix and lift onto plates. Drizzle with oil and serve with the salad.

SARDINE SALAD

Steps:

• In a medium bowl, stir together the red onion, lemon zest, lemon juice and a pinch of salt. Let sit about 5 minutes to mellow the onion's sting.
• Add the sardines and their oil, along with the mustard. Use a fork to mash the sardines and vigorously stir until the mixture is creamy. Add the celery, a few grinds of pepper, and capers or herbs, or a combination, if using. Stir to combine. Taste and adjust seasonings with salt, pepper and lemon juice. (Sardine salad will keep, refrigerated, for 3 days.)

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Steps:

• Cut peel and pith from oranges. Cut between membranes to release segments.
• Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

PASTA WITH SARDINES AND FENNEL

Steps:

• In a small skillet, toast bread crumbs in 2 tablespoons olive oil until golden. Season with salt and pepper and a pinch of sugar. Set aside.
• Simmer the fennel fronds in a large pot of salted water until tender, about 10 minutes. Remove and spread out on a platter to cool. Do not discard cooking water. When fronds are cool, chop finely with a large knife (or pulse in a food processor with a little of the cooking water).
• Put raisins and currants in a bowl and cover with the white wine and 1/2 cup hot fennel-cooking water. Add crumbled saffron and let ingredients steep together for 10 minutes.
• In a large skillet, stew the onions and diced fennel in 6 tablespoons olive oil over medium heat until softened, about 10 minutes. Season generously with salt and pepper. Add anchovies, ground fennel and coriander seeds, garlic and red pepper flakes and cook for 2 minutes more. Stir in reserved fennel fronds. Add the raisin mixture and its liquid and bring to a simmer.
• Season the fresh sardine fillets with salt and pepper and lay them on top of the onion mixture. Put a lid on the pan and turn off the heat for about 5 minutes, so sardines cook through and are just done. Stir to distribute chunks of fish throughout mixture. (If using canned sardines, skip this step and simply stir them in.)
• Boil the bucatini in the fennel cooking water (add more water to the pot if necessary). Cook until noodles are on the firm side of al dente, then drain, reserving 1 cup of pasta water. Add pasta to pan with onion-sardine mixture, sprinkle pasta lightly with salt and gently toss together, adding a little pasta water to keep everything well moistened. Taste and correct seasoning; it should be well seasoned.
• Transfer to a large platter or wide pasta bowl. Sprinkle with bread crumbs, pine nuts and parsley. Garnish with lemon wedges. Add a drizzle of olive oil, if desired.