A can of preserves, a onion sautéed with pine nuts and raisins, some candied lemons and a little honey will do the magic. Sounds good, doesn’t it?
The exotic touch of this proposal is the lemons confit salt, a condiment typical of Moroccan cuisine and North African cuisine.
½ Lemon confit with salt, or the zest of 1 lemon · 1 bunch chopped parsley · 1 large red onion · 5 teaspoons oil · 70 gr. of pine nuts · 70 gr. of raisins · 12 large sardines in oil · Salt and freshly ground pepper · 2 tablespoons bay leaf honey · Rocket · 6 bread rolls
Preparation of the bittersweet sardine filling
In a frying pan, add the oil and poach the chopped red onion in very small cubes. Cook over medium-low heat for about 8 minutes.
Then raise the heat and add the pine nuts. Let them toast for about 4 minutes. Meanwhile, open the lemon confit and extract its pulp. Dice it into small cubes. Mix the pulp (or lemon zest) with the raisins. Take the fire to medium-low temperature again and add the candied lemons and the raisins to the frying pan.
Crush the sardines a little with a fork and put them in the frying pan. Mix all the ingredients well. Finally, add the two spoonfuls of honey and stir. Fry for a few minutes. Remove from the heat, add the chopped parsley and set aside in a bowl.
The assembly of the sandwich
With our stuffing ready, we only have the final presentation. We open the bread in half and toast it in the frying pan in which we have prepared the filling. We do it during a few minutes, to high fire, by the side of the crumb.
This way we will get more juicy and crunchy.
It will also absorb part of the flavors that remain in the frying pan. Incorporate a layer of chopped rocket leaves, which with its strong touch will provide an interesting counterpoint to the bittersweet filling.
Add a few spoonfuls of filling and cover with the other half of bread. For our sandwiches, we can buy a hamburger bread or, if we feel like baking and making a more elaborate recipe, prepare the one we propose below with seeds and pipes. Irresistible!
Recipe and cover photo: santossantiago.com