Tapenade with three kinds of fish
This simple recipe will appeal to all those who are not afraid of lavish combinations: True to the motto “mixing is possible”, we tried a tapenade with three types of fish – sardine, anchovy and tuna.
A delicious combination full of Mediterranean flavours that transports us to the south even in the darkest winter... perhaps on the deck of a small sailing boat rocking in the harbour, or on a terrace in lavender-covered hills, while the crickets chirp around us, the sun shines on our heads and we enjoy a small aperitif with friends...
Ingredients for 6 - 8 servings
- 1 can of sardines (eg Sardinettes ) in water, drained
- 1 small can of anchovies (approx. 56g), drained and soaked in milk for 10 - 15 minutes to desalinate them
- 1 can tuna in water , drained
- 1 garlic clove, roughly chopped
- 1 small shallot, roughly chopped
- 1 handful of black olives, pitted
- freshly ground pepper
- 1 tsp mustard
- 1 tbsp olive oil
- 2 tbsp dry sherry
- rosemary
Blend all the ingredients with a hand blender, fork or in a mortar until you have a coarse paste. It's best not to blend it too finely - it looks nicer and the consistency is also finer if you keep a few pieces of fish and olive.
Serve in a nice bowl with crackers, raw vegetables or toasted bread. Also delicious on homemade bruschetta, with grilled vegetables or as a filling for tomatoes, peppers, zucchini, eggplant...
Best enjoyed with a strong red wine – Bon appétit!
Garlic and rosemary give the recipe a spicy, southern note, while the dry sherry elegantly rounds it off and adds an interesting twist.
Depending on your preference, one fish or the other may dominate.
Inspired by © Barbara-jo McIntosh, recipe from the book "Tin Fish Gourmet", Raincoast Books, 1998
We offer the following products from the recipe: