March
2008
RECIPES
From
David Smith at The Randolph
01502
723603
This month’s recipe is a nice easy
starter using some very seasonal fresh fish. If you
saw Coastal Kitchen on ITV from Southwold recently
you will have seen Mr Coubrough out with Darren from
The Sole Bay Fish Company, so why not pop down to
the harbour and see what great fish Darren has got.
I can’t guarantee the Sardines availability
but there is always a great selection on view (weather
permitting!)
This also reminds me to tell you about our forthcoming
Black Tie and Diamonds Gala Dinner to be held here
on Saturday 10th May, a great excuse to dress up and
do dinner! – 5 courses with fizz and canapés
for £50 per person. There are few tables left
so be quick!
Soused Sardines with Avocado and Sunblushed
Tomatoes
Ingredients
For the soused sardines
4 tbsp white wine vinegar
75ml/2½fl oz white wine
2 cloves
1 bay leaf
2 sardine fillets
For the tomato and avocado salad
1 sliced tomato and 5 sunblushed tomatoes (available
from your Supermarket)
pinch sea salt
1 tbsp balsamic vinegar
dash olive oil
freshly ground black pepper
¼ avocado, stone removed, peeled and sliced
sprig fresh dill, to garnish
Method
1. For the soused sardines, place the vinegar, wine,
cloves and bay leaf into a pan and bring to the boil.
Add the sardine fillets and simmer for 2-3 minutes,
or until cooked through.
2. For the tomato and avocado salad, place all of
the salad ingredients into a bowl and mix well.
3. To serve, place the tomato and avocado salad onto
a plate, top with the soused sardines and pour over
the cooking juices. Garnish with dill.
www.therandolph.co.uk
www.thecrownhotelwells.co.uk
www.coubroughs.co.uk
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