Roasted sardines and red pepper salad
Allergens:
Ingredients for 5 portions
Calculate portions
Modena vinegar, bottle
0.1 l
Red pepper
1.0 kg
Garlic, bulb
1.0 ud
Extra virgin olive oil
0.1 l
Modena vinegar reduction
0.1 l
Garlic, bulb
0.5 ud
Sliced bread
2.0 ud
Salad tomato
0.25 kg
Parsley sauce
1.5 l
Patissiere flour
1.0 kg
Sourdough
0.2 kg
Table salt
20.0 g
Sunflower oil
0.08 l
Skimmed powdered milk
25.0 g
Sugar
0.04 kg
Flour enhancer
10.0 g
Curly endive
0.1 ud
Purple curly endive
0.1 ud
Oakleaf lettuce
0.1 ud
Red chicory
0.1 ud
Rocket
10.0 g
Watercress
25.0 g
Radish
0.025 kg
Cherry tomato
0.05 kg
Vinegar
0.025 l
Table salt
2.5 g
Parsley
450.0 g
Table salt
6.0 g
Dried chilli pepper
0.006 g
Bread
90.0 g
Olive oil
0.6 l
Cured cheese
0.3 kg
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)
Energy
3635.39
kcal
Carbohydrates
247.37
g
Proteins
98.21
g
Lipids
245.95
g
Fiber
21.53
g
Saturates
44.01
g
Monounsaturated fatty acids
159.91
g
Polyunsaturated fatty acids
32.82
g
Cholesterol
230.24
mg
Calcium
1169.12
mg
Iron
15.94
mg
Zinc
8.15
mg
Vitamin A
934.41
ug
Vitamin C
269.17
g
Folic acid
458.52
ug
Salt (Sodium)
3081.86
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.
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