- 3 Very fresh sardines, cleaned and filleted
- 1/2 cup fresh lemon juice
- 1/2 cup California olive ranch extra virgin olive oil
- 1 Teaspoon fennel seeds
- 1 Pinch red chili flakes
- 1 Garlic clove, sliced thin
- 2 Ripe tomatoes, peeled
- 2 Tablespoon extra virgin olive oil
- 2 Basil leaves, diced
- Salt and pepper
- 6 slices baguette
- 1/2 California avocado, sliced
Pour the lemon juice into a shallow ceramic container and lay the sardines in the container skin side up. Let sit for 45 minutes to an hour. Lightly toast the fennel seeds.
Combine the olive oil, fennel seed, chili flakes, and garlic slices in a shallow ceramic baking pan and remove the sardines from the juice and lay them in the olive oil overnight in the refrigerator.
Cut the tomatoes in quarters and pass them through a food mill to remove the seeds and peel. Preheat the oven to 300 degrees Fahrenheit. Pour the tomato puree into a non corrosive
baking pan so it rises up the edge of the pan about a half an inch. Place in the oven and cook until the mixture dries out and becomes thick, stirring every 30 minutes or so
to prevent scorching. Remove from the oven, let stand to room temperature, then refrigerate. When ready to serve, mix in the 2 tablespoons of olive oil and the basil, and season
with salt and pepper. Any leftover tomato conserva will keep at least a week in the refrigerator.
To build: Brush the baguette slices with olive oil and either grill or bake until light brown. Top with a smear of the tomato conserva, and then place a sardine half
on top and top with slices of California avocado.
Recipe courtesy of Trey Foshee, executive chef and partner, Georges at the Cove.