Method
Preparation
Sardines
Take 2.5 sardines (5 fillets), I like to marinate them for a day in a mixture of fennel seed, chilli, preserved lemon, chopped parsley and olive oil.
Parmesan custard
Heat the cream with the rind until it has reduced by half, remove the rind, add the parmesan and egg and stir, remove from the heat and place in fridge to cool/set.
Olive dressing
You can either blitz all ingredients in a food processor. Or, chop the olives, capers and garlic by hand and combine with the remaining ingredients.
Broccoli
Cut vertically into 6 wedges.
Place in boiling water to blanch for approx. 2-3 minutes or until tender.
Remove and place in to iced water to stop the cooking process.
Method
Turn the oven on to 180C.
To poach the egg, place boiling water with a dash of white vinegar in a pot and bring to a simmer.
Heat up two pans to high temperature: one for broccoli and one for sardines.
Cook the broccoli in the pan until coloured (not burnt) on one side and then flip to the other side, place in the oven for 4 minutes to heat through.
To cook the sardines, place them skin-side-down in the second pan (chef tip: lay your sardines out first on a sheet of baking paper and then place that on the pan, it saves the fillets from sticking to the pan. Cook for 3-4 minutes.
Take the pan off the heat and let sardines rest.
Toast the bread to your liking. I like to grill it but if you don’t have one of those, ya trusty old toaster will sort you out.
Poach your egg in the boiling water for 4 minutes for a lovely gooey middle
Place your custard on the bottom of your plate, add toast on top and place further custard on top of the bread. Place your poached egg in the middle of the toast, add the broccoli and scatter your sardines over the remainder of the bread/dish. Scatter garnish to your liking and drizzle the olive dressing to finish.
Enjoy!