Recipe Sardines papillote with crumbs
- - For 4 people:
- 16 sardines
- 3 onions
- 2 cloves of garlic
- 12 cherry tomatoes
- 1/2 loaf of old bread
- olive oil
- 1 teaspoon of paprika
- parsley (to decorate)
Cut the onion into julienne and put it in a pan with a drizzle of oil. Season and cook over moderate heat until golden brown. Reservation.
Remove the scales to the sardines with a knife. Remove the head and gut, open them, remove the central spine and leave the tail. Spread a piece of aluminum foil over a smooth surface and coat the center with a little oil. Place two sardines with the skin facing down and add some poached onion. Cover each sardine with another sardine with the skin facing up and wet with a drizzle of oil to give them shine. Wrap sardines with aluminum foil and seal the edges well until the papillote is tightly closed. Make a total of 4 papillotes, place them on a baking sheet and bake at 200 ° C for 10 minutes. At the last moment, cut the corners of the foil with scissors, open and take out the sardines.
Cut the bread into thin slices, place them on a baking sheet and bake until golden brown on both sides. Let temper and mash them in a mortar until crumbs are made. Laminate the garlic cloves and brown them in a pan with a drizzle of oil. When they take color, add the breadcrumbs, sauté and sprinkle with the paprika. Cook over low heat for 5 minutes to warm the bread well.
Put the cherry tomatoes in a pan with a little oil, sprinkle with a few chives, season and sauté. Spread the breadcrumbs on the plate and serve the sardines on top. Give them shine with a little oil and add the tomatoes. Decorate the plate with a sprig of parsley.
When making a papillote, it is important that all the ingredients need the same cooking time and be cut into pieces of the same size, (since they must be cooked in place). If any of the ingredients is harder, it is advisable to fry it before. Too soft foods it is better not to incorporate them in this type of cooking as they could be undone.