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Sardines and Wild Mushroom Salad on Toast
200 g Wild mushrooms
Good olive oil
2 Shallots; sliced
1/2 Clove garlic; chopped
1 Tomato; as concasse
1 tb Parsley; chopped
2 sl Country bread
4 Sardines; filleted
Heat the oil and fry the mushrooms, season and add the shallot and
then garlic and finally the tomato and parsley.
Set aside. Grill bread and heap on salad. Season and fry the sardine
fillets and place on top. Serve.