With its sun, surf and temperate climate, Western Australia’s South West Region is perfectly suited to growing a diverse range of produce. Try Matt Moran's version of sardines on toast.
To prepare the currant dressing, combine the currants in a small saucepan with verjus, olive oil, vinegar, capers, honey and cinnamon, bring to the boil over medium-high heat, reduce heat to medium and simmer until reduced a little (2-3 minutes). Add the pine nuts, remove from heat and set aside to infuse until ready to serve. Season to taste and set aside.
Heat a char-grill until very hot. Rub both sides of each slice of bread with the cut-side of the garlic, then drizzle each side with a little of the oil. Char-grill, turning once, until toasted (about 1 minute each side), then set aside and keep warm.
Heat 2 tbsp oil in a small frying pan over medium heat. Dust onion rings in flour, shake off excess, add to pan and fry, stirring occasionally, until golden brown (2-3 minutes). Drain on absorbent paper and set aside.
Wipe out the pan with absorbent paper, add remaining oil and place over high heat. Season the sardines with salt and pepper and place them skin-side down in a hot frying pan. Cook for one minute, turn and cook for another minute. Carefully place the cooked sardines on top of the toast, drizzle with a tablespoon of the currant dressing and serve scattered with parsley, dill and fried onion rings. Drizzle with a little more olive oil just before serving.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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