Get this recipe courtesy of chef Marius Maniac from The Sardine Room, one of many restaurants taking part in Plymouth Restaurant Week now through Oct. 7. To view menus, pricing and for additional info, log on to plymouthrestaurantweek.com.
Ingredients 3 medium size fresh sardine 2 oz. unsalted butter 1tsp minced garlic 2 fl oz. blended oil Pinch of fresh oregano Pinch of fresh thyme 1tsp fresh squeezed lemon juice salt and pepper to taste
Heat the oil in a sauté pan, add the sardines and sear them on each side for about 2 min each, add the garlic and fresh herbs and allow to carmelize. Add fresh lemon juice to deglaze, then add butter and allow to incorporate. Transfer to plate, garnish with fried capers and serve with goat cheese crostini.
Wednesday, May 22 2013 9:36 AM EDT2013-05-22 13:36:14 GMT
Get this recipe courtesy of Jim Glowacki and the folks at the St. Mary's Polish Country Fair happening May 24-27 on the grounds of St. Mary's Preparatory in Orchard Lake.
Get this recipe courtesy of Jim Glowacki and the folks at the St. Mary's Polish Country Fair happening May 24-27 on the grounds of St. Mary's Preparatory in Orchard Lake.
