Recipes - Cold plates - Fish

Large plate of sardines with avocado, red pepper, eggplant and goat cheese

Portions for 1 serving:

3-4 sardines in olive oil

1 avocado

1/2 cooked red pepper

Fried onion and eggplant, kept in olive oil

A few leaves of iceberg lettuce

Fresh goat cheese

10 black olives

Olive oil

Toasted bead (French baguette if possible)

During previous days, cook the red pepper in the oven (1h at 150°C) or in a ceramic frying pan with a glass cover (1h at low heat, turn the pepper every 1/4 hour. The skin should blacken). Let it cool and peel off the skin, seed it and cut in stripes. Will keep 2-3 days in the refrigerator with some olive oil.

Cut the eggplant stripes about 2" long with its skin. It can be cooked in a closed oven dish (1h at 150°C) or in a ceramic frying pan (1h at low heat, stir from time to time), in both cases with some olive oil. Will keep 2-3 days in the refrigerator with some olive oil.

Arrange all the ingredients on a large plate with the olives in the middle and pour a thin stream of olive oil over the avocado, the lettuce and the goat cheese.

Serve with some slices of toasted bread.