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MasterChef Recipes

Bruschetta with Sardines and Heirloom Tomatoes

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Ingredients

4 slices sourdough bread
1-2 tbs olive oil, plus extra for drizzling
1 garlic clove, halved
plain flour, for dusting
8 sardines, cleaned, filleted, tails left intact
½ lemon
2 heirloom tomatoes, sliced
extra virgin olive oil, to serve

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Method officially tested

Step 1: Heat a char-grill pan over medium-high heat. Drizzle both sides of bread with oil Char-grill for 2-3 minutes each side. Rub with garlic.


Step 2: Meanwhile, place flour into a bowl. Coat sardines with the flour, shaking off any excess.


Step 3: Add about 1-2 tablespoons of olive oil to a large frying pan over medium-high heat. Add sardine fillets, skin-side down for 1 minute until golden and crispy. Squeeze over lemon juice.


Step 4: To serve, evenly divide the tomatoes and sardines between the slices of toasted bread. Drizzle with extra virgin olive oil, and season to taste.





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Series: MasterChef 2010

Segment: Masterclass

Chef: George Calombaris & Gary Mehigan

Tags: Seafood

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