Friday, November 19, 2010

RECIPE: Appetiser. Orange and Sardine Toasts

Sliced baguette, rubbed with olive oil, salt and pepper and grilled
2 orange segments
1 half of a marinated sardine fillet
A few pieces of finely shaved fennel
Garnished with some fennel fronds

The important thing is to nail to orange to sardine ratio. Test it first. Your oranges/sardines may be (will be) different to mine.

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