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Sardine coca with vegetables and olives

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By Chef Stephane Poussardin Your email (*) print


Sardine coca with vegetables and olives

At a glance

Serves:
4
Difficulty:
Medium
:
60 min.
 
 

Stephane Poussardin

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Ingredients

    • 8 boneless sardines, opened
    • 50 gr. sweet onion
    • 100 gr. zucchini
    • 100 gr. fresh fennel
    • 100 gr. yellow pepper
    • 100 gr. eggplant
    • 100 gr. carrot
    • 4 fresh basil leaves
    • 200 Cl virgin olive oil
    • Salt
    • Tapenade (black olive pate)

    For the coca:

    • 125 gr. flour
    • 100 gr. warmed butter
    • 125 gr. grated Parmesan
    • 125 gr. almond flakes
    • 1 egg yolk

  1. Dice the vegetables and sauté them separately till crisp.
  2. Mix all vegetables, add salt and chopped basil leaves, season with the remaining olive oil.

For the coca:

  1. Mix the butter with the flour, Parmesan, almonds and finally the egg yolk, to make for the coca pastry base.
  2. Roll out the dough with a rolling pin and cut into rectangles 10cm x 5cm. Bake for 3 to 4 minutes at 180 º.

Assembling the dish:

  1. On top of the coca base, spread out the crunchy vegetable mixture and 2 sardines. Bake 2 minutes and serve. The sardines should only be very lightly cooked.
  2. Season with tapenade, mixed with olive oil.

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