Australian Gourmet Traveller - (02)February 2021 (1)

1 tbspSherryvinegar

2 tspseededmustard

125 ml(½cup)extra-virginoliveoil

1 bunchsilverbeetleaves,stalks

removed,finelyshredded

1 smallredonion,shaved

40 gmcurrants

60 gmManchego,finelygrated

100 gmBrazilnuts,roastedand

coarselychopped

16 butterfliedsardinefillets,

bonesremoved

40 gmfinepolenta

Aïoli and lemon wedges, to serve

1 Whiskvinegar,mustardand2 tbsp

oilina smallbowlandseasontotaste.

Combinesilverbeet,onion,currants,

Manchegoandnutsina largebowl

thentossgentlytocombine.

2 Placepolentaona tray.Heat

remainingoilina largefryingpan

overmedium-highheat.Dustsardines

inpolentaandcook,inbatches,until

goldenandjusttender(30seconds

eachside).Transfertoa plate.

3 Drizzledressingoversaladand

tossgentlytocombine.Servesardines

with slaw, aïoli and lemon wedges.

SWAPITOUT

Youcanswapthesardines

foranyfishfilletsandadjust

cookingtimeaccordingly.

Trykale,cavoloneroor

cabbagefortheslaw.

Friedsardineswithsilverbeet

and Manchego slawSERVES 4

Fast

48 GOURMET TRAVELLER

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