Salted sardine fillets and globe artichokes on grilled bread from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 33) by Josh Niland

  • lemons
  • fresh sardines
  • sourdough bread
  • baby globe artichokes
  • rock salt
  • extra virgin olive oil
  • EYB Comments

    Allow to cure for 2 weeks. Can substitute a mixture of grilled capsicums and marjoram or semi-dried tomatoes and lovage for baby globe artichokes; and store-bought salted sardines, anchovies, or tuna for the home-salted sardines specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to cure for 2 weeks. Can substitute a mixture of grilled capsicums and marjoram or semi-dried tomatoes and lovage for baby globe artichokes; and store-bought salted sardines, anchovies, or tuna for the home-salted sardines specified in this recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.