Juice of 1 lemon Freshly ground black pepper 2 sprigs rosemary1 garlic clove (finely chopped) 8 fresh sardines (scaled, gutted, remove heads) 4 tbsp extra virgin olive oil For the soused aubergine: 5 coriander seeds 1 large aubergine (peeled and sliced into 8 rounds) 300ml white wine vinegar 1 pint water 4 tbsp clear honey For the tomato fondue: 4 tbsp black olives (chopped) Salt and pepper 1 tsp tomato ketchup 2 tbsp balsamic vinegar 4 ripe plum tomatoes (cut into fours) 1 large shallot (finely chopped) 2 tbsp extra virgin olive oil
Place vinegar and coriander seeds into a saucepan. Reduce by half by boiling rapidly. Add the water and honey. Bring to the boil and season with salt and pepper to taste. Place sliced rounds of aubergine into sousing liquid, place lid on top and cook for 12 minutes. Leave aubergine in the sousing liquid to stand. Sweat chopped shallot in olive oil in frying pan. Cook for five minutes. Add balsamic vinegar and reduce right down. Stir in the chopped tomatoes, cook to a pulp. Finish fondue with ketchup, salt and pepper. Keep warm. Place sardines on oven tray, pour over the olive oil, add garlic, rosemary and seasoning. Cook under grill on a high setting for three minutes either side. To serve: Spoon warm tomato fondue around plate. Place two soused aubergines in the centre of the plate. Place grilled sardines on top of the aubergine. Add a squeeze of lemon juice and sprinkle the chopped olives over the top. Deep fry the aubergine skin and arrange on top for texture. Serve immediately. Recipe supplied by: The Olive Branch, Clipsham, Rutland