Sardine Parmesan Crisp Bites with Herbed Mignonette
Servings
6-8
Prep Time
30 minutes
Difficulty
Intermediate
Ingredients
BITES
- 1 can King Oscar Sardines in Extra Virgin Olive Oil – Cross-Pack, oil drained
- 1 1/2 cups grated parmesan or purchased parmesan crisps
MIGNONETTE SAUCE
- 3 tbsp finely minced shallots or red onion
- 2 tsp chopped fresh herbs (dill, parsley, basil, etc.)
- 1/4 cup white wine vinegar
- 1/2 tsp black pepper
- 1/2 tsp sugar, optional
- 1 tbsp red chili flakes, optional
Whole sardines nestled on golden parmesan crisps and topped with a sharp, herb-flecked shallot and white wine vinegar mignonette for an elegant appetizer bite.
Instructions
- Make the mignonette sauce: combine the shallots, herbs, white wine vinegar, black pepper, optional sugar, and red chili flakes in a bowl. Mix until well combined and the sugar is dissolved, if using.
- Make the parmesan crisps: Heat a non-stick skillet on medium heat. Making sure the piles aren’t touching, place about a tablespoon worth of grated parmesan in individual piles and spread each to about 2-inches wide.
- Fry the cheese for about 1 minute or until light golden and slightly crisped. The piles will melt and start to become firmer around the edges.
- Gently remove from the pan and if cups are desired, immediately lift the sides until the cheese holds the cup shape, about 5-10 seconds.
- Just before serving place a sardine on each parmesan crisp and top with mignonette sauce.
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Where to Buy
Cold Waters
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