Sardine sandwich recipe
For the potatoes: Cook the potatoes with salt and two bay leaves.
- 1 potato
- 3 tablespoons olive oil
- 3 tsp of apple cider vinegar
- 3 tablespoons of mustard
- 1 citron
- 5 cloves of garlic
- 2 egg yolks
- 10 cl of olive oil
- 1 cup harissa
- 1 bunch of coriander
- 1 bunch of parsley
- 1 fennel
- A few mint leaves
- A few sprigs of dill
- 6 sardine fillets
- 1 Turkish or Moroccan or challah loaf
- 4 slices of candied lemon
- Cook the potatoes with salt and two bay leaves. Peel, slice and season with cider vinegar, fleur de sel, lemon juice and olive oil.
- Gently cook 4 cloves of garlic in olive oil over very low heat for 30 minutes. Peel and mash them into a paste. Add two egg yolks, a pinch of fleur de sel, and a spoonful of mustard. Peel and grate half a raw garlic clove. Grate the zest of half a lemon. Whisk together, gradually adding 10 cl of olive oil.
- Finely chop the coriander and parsley, keeping the stems. Chop three slices of preserved lemon. Mix with the harissa and a pinch of fleur de sel. Season with olive oil, cider vinegar, and lemon juice.
- Quarter the fennel. Using a mandoline, slice the fennel into 4 thin strips. Mix with mint leaves, dill, coriander, and parsley. Season with fleur de sel, olive oil, lemon juice, and cider vinegar.
- Marinate the sardines in olive oil, lemon juice, cider vinegar, fleur de sel, a teaspoon of sugar, and herbs of your choice (dill or bay leaf). Remove the fillets from the marinade, drizzle with olive oil, and add a pinch of fleur de sel. Grill with a blowtorch, or in a pan or on a griddle.
- Cut the bread in half and spread with aioli. Add the potatoes, chermoula, fennel salad, sardine fillets and the remaining preserved lemons.
Peel, slice into rounds and season with cider vinegar, fleur de sel, lemon juice and olive oil.
For the aioli: Confit 4 cloves of garlic by covering them with olive oil. Over very low heat, let them confit for 30 minutes.
Peel and crush to make a paste.
Add the two egg yolks, a pinch of fleur de sel and the spoonful of mustard.
Peel and grate half a clove of raw garlic.
Grate the zest of half a lemon.
Mix with a whisk while gradually adding 10 CL of olive oil.
For the hermoula: Finely chop the coriander and parsley, keeping the stems. Chop three slices of preserved lemons.
Mix with harissa and a pinch of fleur de sel. Season with olive oil, cider vinegar, and lemon juice.
For the fennel salad: Cut the fennel into 4 pieces.
Using a mandoline, cut 4 slices of fennel.
Mix with mint leaves, dill, coriander and parsley.
Season with fleur de sel, olive oil, lemon juice, and cider vinegar.
For the sardines: Marinate the sardines in olive oil, lemon juice, cider vinegar, fleur de sel, a teaspoon of sugar and herbs of your choice (dill or bay leaf).
Remove the fillets from the marinade, drizzle with olive oil and add a pinch of fleur de sel. Grill with a blowtorch, or in a pan or on a griddle.
To assemble, split the bread in half and spread with aioli. Add the potatoes, chermoula, fennel salad, sardine fillets, and the remaining preserved lemons.
