I recently launched a brunch menu at Trees Lounge. One of the news items on the menu stands out
and often gets rave reviews. I call it
Open Faced Sardine Toast. I have yet to
see sardines on any other menu so I have chosen to embrace them because of
their uniqueness, flavor and health benefits.
Sardines are small and delicious. Packed full with vitamins and healthy omega-3
fatty acids among other things there is no wonder why sardines are considered
one of the healthiest
fish. They are low
on the food chain so they contain little or no mercury, unlike larger fish
which accumulate it over time eating lots of smaller fish.Sardine Toast with roasted Red and Sweet Potatoes |
I prefer eating sardines on toast so for this noisy food I toast rye bread covered in mustard, roasted red bell pepper, caramelized
onions, sliced avocado and then covered with a slice of melted provolone
cheese.
I purchase the skinless boneless sardines in a can but in
truth the sardines with the bones and skin are even healthier. Fish bones are typically really healthy to
eat. The places in the world where
people eat fish bones typically are the areas with the highest life expectancy.
I love Jewish Rye bread for its sour dough flavor and the
signature caraway seeds so I use it as the toast for this noisy food. I also enjoy the complex flavors of Dark Rye bread so I will use it as well. I always toast the bread before adding
anything else on it so the wet ingredients do not make the toast soggy. The crisp toast adds texture to the
dish. Once the bread is crispy and brown
I spread a tablespoon of smooth Dijon mustard on one side. I open the can of sardines and drain off the
excess oil then crush the fishes into small pieces. For additional flavor I slice an onion and caramelize
it in a pan with a little vegetable oil.
I put a red bell pepper in the oven until the skin turns black then I
peel off the outer skin, remove the seeds and inner membrane then slice the
pepper in long julienne strips. I add
the pepper to the sandwich for color and flavor. I add a quarter of an avocado cut into a fan
so it covers all of the sandwich. Lastly
I place a slice of provolone cheese on top then bake the whole sandwich so it
melts the cheese and bring out the aromatic flavors in the ingredients. I like to serve the toast cut in half on an
angle for aesthetics and to make it easier to eat.
No comments:
Post a Comment