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Sardines au Parmesan

Sardines? Parmesan? Bread? Yes and yum! This super easy and delicious recipe is an inventive and unique dish to bring to a party as an appetizer or snack. Plus, if you mess up making the sauce as many times as I did, you’ll end up with a tasty egg yolk snack in the middle of cooking, so, bonus!

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Ingredients:

  • sardines in oil
  • lemon juice
  • salt and pepper
  • French bread
  • grated parmesan
  • hot oil
  • 1 egg yolk
  • pinch of flour

sardine-ingredients

Here are my grandmother’s directions with some clarifying additions from me:

  1. Heat a pan on the stove on medium low.
  2. Remove the sardines without breaking them and cook them in the pan in their own oil with lemon juice and a pinch of pepper and a little bit of salt. As the sardines are already cooked, only cook them for a few minutes so the flavor from the lemon juice, salt and pepper seeps in. I occasionally spooned the lemon and oil from the pan over the sardines to keep them moist.
  3. While the sardines are cooking, slice up the French bread into smaller pieces that will be easy to pick up and bite into, and lay the pieces flat on a large dish.
  4. Remove the sardines, strain them and place them on the bread. Since I cut little round slices of bread, I ended up having to split up the sardines into smaller pieces to fit on each piece of bread.
  5. Sprinkle grated parmesan over every piece.
  6. Separately, heat up some oil, perhaps one cup or less. Once it’s heated, lower the heat, and add in one egg yolk and a pinch of flour as a thickening agent. Stir constantly to make the sauce able to coat the sardines. This is where I messed up the most, accidentally cooking up a couple of yolks. They were great for a snack while I was cooking but not what I needed for a sauce. Finally, I was able to make what looked like an unappealing beige sauce, but that’s what the recipe called for, so…
  7. Cover the sardines with the sauce and serve hot.

I really liked it. Clearly, you have to like or be willing to try sardines in order to make this dish, but I think it’s worth it. Sardines au parmesan was tasty, easy to make and worked well as a snack to bring to a friend’s house for game night. Putting it all together, though, is messy, so next time, I’d put it all together on a baking sheet or dish and then plate them on a serving dish so the finished product looks more presentable.

sardines-finished-product

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