Sardines with Garlic Aioli and Tapenade

Serves 4

ROASTED GARLIC

2 heads garlic
2 Tbsp. water
1 Tbsp. olive oil
salt, to taste

Preheat oven to 375 degrees. Place garlic in foil pouch and add water, olive oil, and a pinch of salt. Cook for approximately one hour, or until fork tender.

ROASTED GARLIC AIOLI

1 egg yolk
2 tsp. roasted garlic
salt and pepper, to taste
2 Tbsp. fresh lemon juice
1 c. extra virgin olive oil

Combine egg yolk, garlic, salt and pepper, and lemon juice in a mini food processor. Then, with machine running, drizzle in the oil very slowly. Season to taste.

TAPENADE

¼ lb. picholine olives, minced
1 clove pickled garlic, minced
1 tsp. capers, minced
2 anchovy filets, minced
½ shallot, minced
1 tsp. preserved lemon, minced
1 Tbsp. extra virgin olive oil

Mix together olive, garlic, capers, anchovy, shallot, and lemon. Slowly add olive oil until slushy. Season to taste.

CRISPY SERRANO CHIPS

8 paper-thin slices of Serrano ham
¼ c. sugar
¼ c. water

Heat oven to 250 degrees. Make a simple syrup by bringing sugar and water to a boil. Let cool. Place Serrano ham on a cookie sheet covered in parchment paper. Brush simple syrup over ham. Lay another piece of parchment paper on top of ham. Place another cookie sheet on top of the second piece of parchment and weigh down with a heavy object. Place in oven until crispy.

SARDINE FILETS

2 Tbsp. canola oil
16 sardine filets
seasoned rice flour

Heat sauté pan over medium-high heat. Add oil. Dredge the filets in seasoned rice flour, shaking off excess. Add sardines to pan, skin side down, and cook until crispy, approximately 5 minutes. Turn over and place in oven until done, approximately 3 minutes. Place on a plate; top with tapenade and dollop of aioli. Garnish with crispy Serrano chips.

recipes provided by Meg Galus, Pastry Chef at TRU
www.midwesthomemag.com