Recipe by Debber
This looked very appealing when he made it on last night's program, so I thought I'd post it here. Looks like Good Eats to me! PREP time includes marinating time--plan ahead, please.
Top Review by TJ RELIC
Thanks for posting this! I saw it on last night's show too and it looked like such a tasty way to have avocado. As usual, I don't have all the ingredients, but it tasted just wonderful with german rye bread, three tiny slices of browned beer brat, and german brown mustard. Alton would not approve, but my breakfast was wonderful, and my roommate doesn't like the smell of fish.
- 2 (3 3/4 ounce) cansbrisling sardines (in olive oil)
- 2 tablespoons finely chopped fresh parsley leaves, divided
- 1 tablespoon sherry wine vinegar
- 1⁄4 teaspoon lemon zest (reserve the lemon in 4 wedges)
- black pepper
On the Plate
- 4 (1/2 inch) thick slices crusty bread (sourdough, country bread, etc)
- 1 ripe Hass avocado
- coarse sea salt
Directions See How It's Made
- Set out two small bowls. Drain one tin into one bowl, and the other tin into the other bowl. Set aside Bowl Two for later.
- Add Bowl One ingredients to the first bowl, add the brislings (keep whole or break into large pieces); toss to combine and coat brislings, set aside for up to an hour.
- After 45 minutes place oven rack 3 inches from heat; heat broiler to "high.".
- Set a cooling rack inside a sheet pan (or a smaller pan--big enough to hold all four slices of bread).
- Brush each slice of bread (on one side) with the reserved oil in Bowl Two; place oil side up, onto the prepared rack/pan; broil 2-3 minutes--golden brown and crisp.
- Halve the 'cado, remove pit, smash flesh in each half with a fork, spread evenly over the toasty bread; top evenly with brislings.
- Drizzle remaining dressing over brislings; garnish with remaining parsley.
- Season lightly with sea salt and serve with lemon wedges.
- Serve and enjoy.
- Turn off the oven, too, please. :-).