Subj : 11/24 Nat Sardine Day - 2
To   : All
From : Dave Drum
Date : Tue Nov 22 2022 15:08:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broiled Sardines w/Mustard-Shallot Crumbs
 Categories: Seafood, Vegetables, Dairy, Herbs, Condiments
      Yield: 6 Servings
 
    1/3 c  Fine dry bread crumbs
  2 1/2 tb Whole-grain mustard
      2 tb Chopped parsley
  1 1/2 tb Unsalted butter; softened
      1 sm Shallot; thin sliced, in
           - rings
    1/4 ts Crushed red pepper
           Salt
    1/2 c  Heavy cream
     16 oz (4 ea 4 to 4 1/2 oz cans) of
           - large sardines in olive
           - oil, drained, halved long
           - way, and boned
 
  Preheat the broiler. In a medium bowl, combine the bread
  crumbs with 1 1/2 tablespoons of the mustard, the
  parsley, butter, shallot and crushed red pepper. Season
  lightly with salt.
  
  In a medium, shallow baking dish, whisk the heavy cream
  with the remaining 1 tablespoon of mustard.
  
  Arrange the sardines in the baking dish, skin side down.
  Scatter the bread-crumb mixture on top. Broil the
  sardines 6" from the heat for 1 minute and 30 seconds, or
  until heated through and golden brown.
  
  Serve at once.
  
  RECIPE FROM: http://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Here's to steak when you're hungry and whisky when you're dry

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