Weekend Dining: Peruvian Cuisine

Sardines alla piastra with Sicilian citrus salad
Chefs Steve Samson & Zach Pollack

Serves 2:
4 fresh sardines, filleted
2 scallions, julienned and shocked in ice water
1 head baby fennel, thinly sliced crosswise
1 blood orange, tangerine, or other winter citrus, cut in segments
1/2 cup parsley leaves, loosely packed
1 Tbsp canola or other cooking oil
pinch fleur de sel
olive-pistachio vinaigrette (see below)

Set a cast iron or nonstick pan over high heat. Meanwhile, toss the scallions, citrus segments, sliced fennel, and parsley with the olive-pistachio vinaigrette. Season with salt to taste. Coat the hot pan with oil and sear the sardines, skin side down, until they begin to turn opaque. This should take less than a minute. When most, but not all of  each fillet is opaque, remove them from the pan. Place the fish, skin side up, on a plate. Season each fillet with a light sprinkle of the vinaigrette and a pinch of fleur de sel. Scatter the citrus salad over the sardines and serve.


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