Pacific Sardines on Brioche Toast with Ratatouille

Pacific Sardines on Brioche
Toast with Ratatouille

Ingredients (Serves 4)

Pacific Sardines

• 8 whole fresh Pacific sardine fillets, skin on, trimmed
• 10 mL (2 tsp) sea salt
• 10 mL (2 tsp) white sugar
• 5 mL (1 tsp) dried oregano

Ratatouille

• 15 mL (1 tbsp) olive oil
• 1 clove garlic, crushed
• 125 mL (1/2 cup) diced red onions
• 125 mL (1/2 cup) each of diced red and yellow bell peppers
• 125 mL (1/2 cup) diced tomatoes, drained
• 125 mL (1/2 cup) diced zucchini
• 15 mL (1 tbsp) chopped basil
• salt and pepper, to taste
• 4 slices brioche, cut into 5 cm (2") by 12.5 cm (5") rectangles
• 1 whole lemon

Pacific Sardines

Sprinkle the flesh side of the sardine fillets with salt, sugar and oregano. Place on a tray, cover and refrigerate and cure for 5 hours. Rinse off the brine, pat dry and refrigerate the cured sardines until needed.

Ratatouille

Heat oil in a skillet over medium heat. Add the garlic and onions and sauté for about 3 minutes, or until cooked and aromatic. Add the peppers and tomatoes and cook for another 3 minutes, or until dry. Add the zucchini and cook for another 2 minutes, or until the zucchini is soft. Remove from the heat and stir in the basil. Season to taste. Ratatouille can be served hot or cold.

To Assemble

Broil the sardines for 2 minutes or bake in 260°C (500°F) oven for about 4 minutes, skin side up. Toast the slices of brioche and top with portions of rataouille and cooked sardines. Squirt with lemon juice and serve.

Courtesy of Robert Clark, Executive Chef - C, Raincity Grill and NU Restaurants Vancouver, B.C. Copyright 2006