The Method

• 8 sardines 
• 1 thinly sliced onion
• 500ml white wine 
• 500ml white wine vinegar 
• 5/6 black peppercorns
• Flour for dusting 
• 2 large red peppers 
• Fresh basil 
• Salt

1.   Make sure the sardines are free from any bones and remove the heads.  You can ask the fishmonger to do this for you. Open them with a knife, line them flat on a tray and season with a little salt and ground black pepper and dust with flour.
2. Put a little vegetable oil in a pan and bring to a medium heat. Pan fry the sardines on both sides.
3. Remove the fish from the pan and allow them to rest on a tray with absorbent paper.
4. In a separate pan, cook the onion until soft and sweet but without colour and then add the white wine, white wine vinegar and peppercorns.
5. Bring to the boil and then reduce the heat.
6. Place the sardines in a deep tray and pour on the hot reduction and the onion.
7. Allow the fish and white wine reduction to rest in the fridge overnight.
8. Roast the red peppers in a hot oven and then rest them in a bowl covered with cling film.
9. Once cool, remove the skins and seeds and slice the peppers into pieces the same size as the sardines.
10.  To serve; arrange by alternating the sardines and the peppers on a plate, garnish with some fresh basil leaves, extra virgin olive oil and ground black pepper.

Chef Name: Mattia Camorani

These recipes are courtesy of Mattia Camorani, Head Chef at Cucina Restaurant, Hotel Missoni Edinburgh. For more information visit www.hotelmissoni.com or call  0131 220 6666.

Full list of starters