Stuffed sardines (sardines farcies)

Various recipes for stuffed sardines can be found along the stretch of Ligurian Sea coast between France and Italy. Use very fresh sardines for the fullest flavour.

• makes

  6

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 2 cups cooked rice
• 1 garlic clove, chopped
• 1 French shallot, chopped
• 2 tbsp roasted crushed almonds
• ¼ cup chopped coriander, plus extra to garnish
• ½ lime, rind grated, plus 1 lime, cut into wedges, to serve
• 1 red chilli, sliced, plus extra to garnish
• pinch of salt and pepper
• 140 g (2 cups) breadcrumbs
• 3 eggs, separated
• 6 sardines, boned and butterflied
• 125 ml (½ cup) olive oil
• 2 handfuls of rocket

Instructions

Combine rice, garlic, shallot, almonds, coriander, lime rind, chilli, salt, pepper, 2 tbsp breadcrumbs and egg yolks in a mixing bowl. Using your hands, stir to combine until ingredients stick together.

On a flat plate, combine remaining breadcrumbs and coriander.

Gently squeeze 1 tbsp stuffing in your hand to firmly combine ingredients, making a tight sausage shape. Place stuffing on the inside of a sardine, then flatten so it sticks to the sardine.

Place the egg whites in a shallow bowl and whisk for 1 minute to thin out slightly. Dip sardines in egg white, then coat with the breadcrumbs and set aside. Repeat process with the remaining sardines and stuffing.

Heat ⅓ cup olive oil in a frying pan over medium heat. Cook 2 sardines at a time, belly side down, for 2 minutes. Turn and cook for another 2 minutes or until golden brown and crisp. Drain on paper towel.

Meanwhile, place rocket in a mixing bowl. Drizzle with remaining olive oil and season.

Place sardines on a serving platter with rocket leaves, extra chilli and coriander, and a wedge of lime.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.