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Sardine escabeche with tapenade crostini


Sardine escabeche with tapenade crostini Recipe

Ingredients:
  • pinch saffron
  • 200ml white wine vinegar
  • 1 tbsp lemon juice
  • 20 sardine fillets
  • 1 large shallot , sliced finely into rings
  • 2 garlic cloves , sliced
  • 2 carrots , peeled and finely sliced (you can cut grooves down the carrot before slicing for a prettier presentation)
  • olive oil
  • bunch thyme , picked
  • 200g pitted black olives
  • 30g large capers , drained
  • 1 garlic clove , chopped
  • extra-virgin olive oil
  • 20g anchovy fillets
  • 1 tsp brandy
  • small handful flat-leaf parsley , roughly chopped
  • baguette , sliced thinly and toasted
Directions:
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