Recipe: Sardine Bocadillos from Eat at the Bar »

By Matt McConnell

Contributed articles and stories
Subscribe to VisitVineyards.com
Sardine Eatery and Bar, Paynesville

Sardine Eatery and Bar, Paynesville [©Jessica Shapiro]

<i>Eat at the Bar</i> by Matt McConnell & Jo Gamvros
Sardine Bocadilo, Eat at the Bar

 

A great summer recipe from Eat at the Bar by Matt McConnell and Jo Gamvros.

 Matt and Jo write:

This recipe was developed when the whole slider phase took over. We’ve always been fans of the fish sandwich that you find all through the Mediterranean, and we thought it would be a really good fit at Bar Lourinhã. We get beautiful fresh sardines from Lake's Entrance in Victoria’s north-east.
 

Sardine Bocadillos

Ingredients (serves 8)

  • 8 sardine fillets
  • freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 8 mini hot dog or brioche buns
  • 4 tablespoons Lemon Aioli (below)
  • 8 sorrel leaves
  • 8 guindilla chillies, each cut into three pieces
  • 10 g (¼ oz/ 1/3 cup) flat-leaf (Italian) parsley leaves
  • 1 teaspoon pink peppercorns, crushed, to serve
  • 1 teaspoon Chilli Salt (below) to serve

 

Method

Season the sardines with black pepper. Heat the oil in a frying pan over a medium heat and fry the sardines, skin side down, for 2 minutes, then remove from the heat and allow to cool.

Slice the buns in half and spread both halves with lemon aioli, then place a sorrel leaf inside each bun. Put the cooked sardine fillet on top of the sorrel, then top with the chilli and parsley leaves. To serve, season with pink peppercorns and chilli salt and cover with the top bun.
 

Lemon Aioli (makes 600g/1 lb 5oz) [Ed: this is quite a lot, you might like to halve it, although it will keep in the fridge]

  • 4 free-range egg yolks
  • 1 tablespoon dijon mustard
  • 1 garlic clove, crushed
  • salt and freshly ground black pepper
  • 440 ml (15 fl oz) blended olive oil
  • 4 tablespoons lemon juice
  • grated zest of 2 lemons

Method:

Combine the egg yolks, mustard, garlic and some salt and pepper in a food processor and blend well.

Very slowly, add the olive oil, starting with just a drop at a time to allow the mixture to emulsify before adding the next drop. As the aioli thickens, you can slightly increase the rate of drips, being careful not to pour too quickly.

Once all the oil has been incorporated, the mixture should resemble a very thick mayonnaise. Add the lemon juice and zest, followed by 1 tablespoon hot water and mix well to make a shiny, smooth aioli. 

Check and adjust the seasoning, and store in an airtight container in the fridge for up to 10 days.

Note: To make a thicker aioli, simply use less lemon juice and water at the end.


Chilli Salt

Mix together 35 g (1¼ oz/ 1/4 cup) sea salt flakes with 2 teaspoons chilli flakes and 1 teaspoon dried thyme leaves and mix well.

 

This recipe is from Eat at the Bar by Matt McConnell and Jo Gamvros. It is reproduced here with the kind permission of the publishers.

 

Eat At The Bar by Matt McConnell and Jo Gamvros is published by Hardie Grant  (Sydney, NSW; Oct 2018; Hb, 240pp, RRP A$50.00). It is available at good bookshops nationally.

It can also be purchased online via booko.com.au »

Our Recommendations

To see our recommendations, ratings and reviews you must be a logged-in subscriber.

To subscribe please enter your email address in the "Subscribe Now - it's Free" box on the right and click the "Join" button, or fill in this form >

January 29th, 2019
 
Subscribe today - it's free
Subscribe Button

Subscribe now - for news and reviews, our newsletter (optional), to join our forums, and more.

Enter your email address and click the Subscribe button. We respect your privacy.

Log in

Enter your username...

Enter your password...

Log In Button

Forgotten your password?

Subscribe

Kerry's corner - your free benefits

Advertisement

Competitions