In her seminal book on the subject, Tin Fish Gourmet, Barbara-Jo McIntosh digs deep into the art of cooking canned anchovies and sardines, from anchovy-stuffed dates wrapped in prosciutto and anchovy éclairs, to sardine and potato pancakes, or this simple roast of canned sardines and leeks.
Ingredients
- 2 leeks, white and pale green part, sliced
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 3.75-ounce tin sardines, packed in mustard
- 1 tablespoon balsamic vinegar
- zest of 1 lemon
- sea salt and freshly ground pepper
Instructions
Preheat oven to 400 ̊F.
Slice leeks and place in a bowl of cold water to wash and remove any dirt.
In an oven-proof frying pan, heat the butter and oil over medium high heat. Lift leeks from water and into the pan. Stir and sauté for 3 to 5 minutes with a good grinding of pepper. Place pan in the oven and roast the leeks for 10 minutes. Add the whole sardines to the pan and toss gently with the leeks, being careful not to break up the sardines. Return the pan to the oven and roast for 3 minutes longer, to heat the sardines through. Remove from oven and sprinkle with balsamic vinegar and lemon zest. Season with salt and pepper.
Serve over toasted bread or mashed potatoes to absorb all of the tasty juices. Makes 1 to 2 servings as a small plate.
