That sardine toast is such a fantastic little recipe. I’ve been making it every once in a while for months now, and I just keep on coming back to it, and I figured it was about time that I come back to this video and leave a comment.
I've been making the second dish many times now and love it. Started doing variations as well. I prefer to leave the skin on the potato, add rosemary, smoked paprika and cayenne pepper at the end of frying before adding the milk and simply tuck the sardines into the pan before the oven and top it with various cheeses (tried parmesan and Raclette so far), heavenly, even in the basic version.
I love sardines, and always smirk anytime someone spots them neatly stacked in my tinned food rack and wrinkles their nose. I grab them anytime i see them on sale for $1. In a pinch, theyre even good over leftover pasta.
As for styles, my favorites, in order of preference, are: 1. In oil (olive preferred). 2. In hot sauce. 3. In mustard sauce. 4. In tomato sauce. I also gravitate towards small to medium sized sardines when tinned ... the larger ones seem invariably overcooked and overrendered, whereas the smaller ones seem to retain their flavor and texture better, depending of course on brand.
I'm with you regarding sardine size. For me the smaller the better. At this time I have affordable access to Polar brisling sardines in olive oil. $1.69 USD. So many uses and always have a use for the olive oil if left over.
I made Jenson’s temptation last night and it was so good! I peeled and boiled the potato first, and added half and half instead of milk, and added a Parmesan rind to the baking dish. Delicious! It kept me full, too! I’m adding that to my repertoire.
I recognised the Jansson's as you were preparing it. Never thought of it as a one-person-dish. But you know what? Why not? I'm going to try that, and with sardines as well.
You are the greatish love the way you do food im a rassberry ripple but you give me some Info on what how to eat so thankyou h f w be safe family as well kevin wembley
Sardine Butter, one of the first French recipes I learned. Sardines mixed with butter. Seasoned. Have it like pate on toast soldiers, or whatever. (Not tomato sauce ones, brine or oil, if you can).
In West Africa all the small village shops do Sardines tipped into a 8 inch Baguette and then wrapped in newspaper and handed to you so you eat on the move, and the cost about 50p. Best breakfast ever and it beats the hotel breakfast every time.
1) I mash the sardines up (without the oil) and add a very finely diced - or grated - a 1/4 of an onion, some parsley and maybe celery salt. Tadaa! On toasted rye or white bread with a tiny bit of butter. The butter seals the holes of the bread so it does not get soggy. 2) Mash an avocado, mash sardines, add some lemon/lime juice, and grate a tiny piece of onion. Put lettuce on toasted bread, spread the avocado-sardine-mix on the slice and top with small cubes of tomato. M.m.mmmmm These are my 'emergency' foods in case I have absolutely no time to cook or I'm just craving for sardines and milk. Yepp, I drink sometimes milk with it instead of beer. Btw, I made myself a little avocado/sardine masher from a 4-tipped cake fork, looks like a potato masher for fairies... (:
River Cottage/Hugh need to start creating and posting more video content! Watching these recipes in the spirit of river cottage being made is just so comfy!
I made the second recipe, it is easy to make cheap and should be a store cupboard type recipe. It is also in flavour greater than the some of its parts. I was worried about it being bland,but it wasn't. Really I must try, I was very satisfied by this dish.
well sardines canned in tomatosauce wolud probably fit even betterfor the bloody marry recipe! Now I wonder why Hugh didn't use that in the first place. Btw. I would use tuna for different recipes than these. Fry it with chopped garlic and crusheed pepper and lots and lots of chopped parsley (it wilts). Lots of lemon juice on and you got yourself a superb and cheap pasta sauce! Dress with chillisauce and grated cheese if you like and have some white wine on the side
Swedish ansjovis isnt a fish it's a pickle. Its commercially made from sprat (I think). At home you can make it from baltic herring I only ever heard of one person making it at home though. The key ingredient in the pickle is sandal wood dust. What you call anchovy in english in sweden is called Sardell and is not used In Jansson's.
interesting. I always found it odd that this suppossedly cheap dish would use anchoves, which is a really expensive item. Is ansjovis = kippers? would make sense!
Its right about the sprat, but they make like an indiand masala of spices. cinnamon, black pepper, allspice, bay leaf, clove, oregano, cardamon and the sandal wood dust.
Janssons frestelse actually doesn't use anchovies; it uses tinned, pickled sprats, which are confusingly called anchovies in Swedish/Finnish. Anchovies (the kind you'd find in, e.g., Italian food) would make the dish taste decidedly different... although probably still good.
+Ian Loughead That's weird, I've never seen anybody do that. However, while pickled sprats (sometimes sold as "Janssons filets") are the most common choice, technically you can just use any fish you like. In fact, many other types of fish will produce better results than sprats, imo. Hugh's choice of sardines is affordable and probably tastes great, and my personal fave is smoked vendace (Coregonus albula), which has great, strong flavor but isn't student-friendly price-wise. I wouldn't use salted anchovies though, as much as I love them in other dishes.
I’ve watched this video a few times and just now got round to making the second recipe for dinner haha bloody lovely, winter warming, wholesome, and my little house smells great now
...and nothing is staged! He even puls the dish out of the oven with a kitchentowel and aranges the hot dish with his bar fingers on the table! -Find the mistake!
@@revolvermaster4939 Yeah I've seen these kids grocery runs. Milwaukee's Best beer. Cheapest cardboard like frozen pizzas and the cheapest frozen dinners. Hot pockets when on the move because the beer shits put you half an hour behind schedule. Probably have to wipe their ass with a dirty sock a few times a month.
I don't know what it is but I just can't imagine fish from a tin to be good, be it taste or nutrition. Are the fish that are in tins like anchovies, sardines, tuna etc. from a sustainable source? Is there a way to be sure they are?
+Micaelangel07 Sardines and anchovies are the flies of the fish world, they breed ridiculously quickly and have to be fished regularly, and it's not so bad. just very fishy.
Yes but in south east Asia like Thailand etc. anchovies have always been a staple protein source like fish sauce for the people, especially the poor. But it had never been a very profitable trade and so fish farms with bigger fish bring in more money. The food these fish are given are a mix of things which Anchovies is a big part of. This removes a lot of it from the market to the people since they can't afford the more expensive bigger fish which are mainly exported. Hence my sustainable question.
