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what to do with 10kg of butterflied headless sardines

post #1 of 13
3/22/07 at 2:40pm
Thread Starter 
well i went through the freezer at work on monday after being left in a state by the lazy staff the night before... no prep done for the morning and only 39 covers done last night between the three of them... and the clean down was crap!

anyway i found 10kg of butterflied, headless sardines each about 10cm square maybe more... they were from a menu before the last one... dated at sep this year what can i do to get rid of them... id rather not throw them out thats a lot of stock!
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post #2 of 13
3/23/07 at 7:41am
If they are any good, grill them up and serve them as an app. I love grilled sardines!
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post #3 of 13
3/23/07 at 9:09am
Since they're butterflied I would give serious thought to stuffing them and serving as a first course.

Alternatively, check out things like Heinz Beck's "Lemon Ginger Sardines," or a variation of it. Seems like a perfect solution to your problem.
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post #4 of 13
3/23/07 at 9:14am
You could salt and smoke them I suppose. But stuffing or grilling makes more sense.
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post #5 of 13
3/23/07 at 10:50am

Some ideas

Sardines with warm herb salsa

Lemon juice over sardines, olive oil and grill

Salsa - Shallots,garlic,lemon, parsley,chives, basil,green olive paste, balsamic vinegar, seasoning (drizzle across sardines and a lovely chunk of fresh bread)

Stuffing the little guys is great with a fresh salad and lemon vinaigrette.

I also love smoking the sardines, then I make into a pate (blitz in processor with creme fraish,lemon and season. Then fold in some finely chopped red onion)

Sardine pate with toasted brioche

Delish

www.chefsworld.net
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post #6 of 13
3/23/07 at 5:43pm
I will eat them up, send them my way.
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post #7 of 13
3/23/07 at 9:12pm
They might fall apart on the grill because they were frozen. Try curing some (not too long or they'll break down and be too salty) in salt, sugar, orange zest and thyme. They'll firm up nicely and make a nice raw appetizer with some greens. You can use the leftover cured sardines to make a terrine for an amuse. Play and have fun!
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post #8 of 13
3/25/07 at 12:26am

wait.. seriously..

You are right, that is a lot of stock and food cost is a major issue, but... Seems to me before you are thinking about the little fishies in the freezer - which can reasonably stay in the freezer for a bit longer - you need to address that crew of yours that did not get diddly done on Sunday night. Was it your night off? And if so than who is your sous? Heads need to be cracked!
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post #9 of 13
3/25/07 at 4:25am
Last night I made potatoes boiled in milk with salted mackeral. Dice and cook mackeral until crispy. Saute sliced onions, add half the mackeral, milk, sliced potatoes, cook in oven. Top with rest of mackeral.
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post #10 of 13
3/25/07 at 9:43am
Thread Starter 
oh that was sorted, i just told the manager that if it was left in that state again id simply refuse to work until it was sorted...

also i believe two written warnings were given to the staff in question
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post #11 of 13
3/25/07 at 10:40am
You could pickle them...

In a baking dish or hotel pan, lay a bed of veggies down--fennel, carrots, onion, garlic, etc, and place the sardines over them. Season with salt, and layer a few more veggies on top, as well as thyme, black peppercorns, bay leaf. Cover with vinegar (champagne, white wine, etc), and allow to sit for about 30 minutes. Drain off the vinegar, cover in olive oil, and chill.

They can make a lovely first course, served plainly with some of the oil and veg on the plate with it. Serve with some bread, greens, etc if you want.

Quick, easy, and delicious.

EDIT: You'll want to let them come up to room temp before serving, if you use olive oil it is likely to partially solidify in the fridge and it won't look nice on the plate.
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post #12 of 13
5/8/07 at 11:21pm

appetizer or secondi

grill sardines, serve with roasted red peppers, capers, lemon juice..on a grilled slice of good french loaf, top with olive oil, lemon zest and fresh sea salt @ black pepper
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post #13 of 13
5/8/07 at 11:57pm
Someday - great suggestion. I'd pickle or souse them - gives you a few extra days to use them also. Would try some dark sourdough rye or even pumpernickel with them maybe
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