Sardines with Tomato and Egg Vinaigrette

Name: Sardines with Tomato and Egg Vinaigrette
Total time: 1800 s
Cuisine: South African
Ingredients: 24 fresh sardines (ready to cook, deboned, heads removed); Flour, for coating; 120 ml olive oil; 3 tomatoes; 2 eggs; 45 ml balsamic vinegar; 7.5 ml sugar; 1 head lettuce; Salt and freshly ground black pepper; Fresh basil leaves, to garnish

Nicolette Petersen @nixpete001

From: Food Lovers Italian

Nicolette Petersen @nixpete001

From: Food Lovers Italian

Saved

Ingredients

30 minutes

24fresh sardines (ready to cook, deboned, heads removed)
Flour, for coating
120 mlolive oil
3tomatoes
2eggs
45 mlbalsamic vinegar
7.5 mlsugar
1 headlettuce
Salt and freshly ground black pepper
Fresh basil leaves, to garnish

Saved

Steps

30 minutes

1

Rinse the sardines well under cold water. Pat dry.
2

Roll the sardines in the flour. Sauté on both sides in 30 ml of hot oil for about 3 minutes until golden brown. Season with salt and pepper. Remove from the pan. Allow to drain on paper towels.
3

Blanch the tomatoes for a few seconds. Refresh in cold water. Remove the skins and cut into quarters. Remove the seeds and finely chop.
4

Hard boil the eggs. Refresh in cold water. Peel and chop. Mix with the balsamic vinegar and the remaining olive oil. Add the tomatoes. Season with salt, pepper and sugar.
5

Slice lettuce into 1 cm wide pieces.
6

Divide the lettuce and sardines among the plates. Pour the tomato and egg vinaigrette over the top. Garnish with the basil. Serve lukewarm or cold.