A FEW SIMPLE TIPS & TRICKS CAN ELEVATE THE SUSTAINABLE SARDINE
Chef Michael Stanton of The Heathman Restaurant & Bar finesses this fabulously healthful fish
PORTLAND, Ore. (Aug. 24, 2012) – The humble sardine is an often overlooked and unappreciated culinary delicacy. Not only are they delicious, but also sustainable and rich in Omegas, making them enormously nutritious. However, most people discount sardines as fishy tasting without knowing this flavor profile can be minimized with proper preparation.
Executive Chef Michael Stanton below shares his delectable – yet simple – plate of cold smoked sardines, served with a petite fingerling potato salad and olive tomato tapenade. The dish can currently be found on The Heathman Restaurant & Bar menu.
Sardine Preparation Directions:
Start with fresh sardines. Fillet the fish, and lightly rinse with cold water. Cover lightly with a mixture of 80 percent salt and 20 percent sugar. Let stand in cooler for two hours.
Rinse salt and sugar mixture with cold water. Let dry in cooler for two hours.
Cold smoke sardines for 15 to 20 minutes in hickory or cherry wood (if you are unfamiliar with the cold smoking technique, using a grill is a great alternative). After smoking, place the fillets in a shallow pan and cover with canola oil.
To crisp the skin and warm the fish, in a hot pan (on the grill or a griddle), place the sardines fillet skin side down. Let cook for one minute, then flip to fresh side for 10 seconds and remove.
Petite Fingerling Potato Salad:
Fully cook fingerling potatoes in salted water, approximately 20 minutes. While potatoes are cooking, finely dice celery and onions, about 2 ounces per pound of potatoes.
Remove potatoes from water and peel (much easier when warm). Dice potatoes into small squares and combine with onion and celery. Per pound of potatoes, add 1 teaspoon Dijon mustard, 1 tablespoon red wine vinegar, ¼ cup mayonnaise.
Season with a pinch of salt and pepper. Mix and serve.
Olive Tomato Tapenade:
Cut ¼ cup niҫoise olives in half. Peel and dice the flesh of one Roma tomato. Mix olives and tomatoes together (should be two parts olive to one part tomato). Add enough fresh pressed olive oil to coat. Season with a pinch of salt and pepper.
Plate the potato salad using a small ring or quenelle. Next to the salad, place the crispy sardines, skin side up. Then lay tapenade over sardines, and garnish with a petite herb salad of chervil, tarragon and chives.
About The Heathman Restaurant and Bar
The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. Executive Chef Michael Stanton partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Gourmet Magazine recognized the Heathman as one of Portland’s best restaurants in the 2005 Restaurant Guide. The Heathman Restaurant also offers casual dining in the adjacent Marble Bar. Cocktails and live jazz are available in the intimate Tea Court. For more information, please call 503.790.7752 or visit www.heathmanrestaurantandbar.