Traditional pairing: Pair with a fruity and mellow Bordeaux dry white from Côtes de Bordeaux.
Non-traditional paring: Select a fruity and mellow Bordeaux sweet white from Côtes de Bordeaux.
- 3 stalks fresh lemongrass
- 2 very ripe tomatoes cut into small pieces
- 4 cloves garlic, minced
- Olive oil
- 18 sardines gutted and scaled
- 6 slices white bread
Place the sardines in a baking dish (only one layer).
Bake at 400 degrees F for 10 minutes, turning over after 5 minutes.
Combine the tomatoes, lemongrass (cut in two lengthwise), garlic, thyme, and salt and pepper. Pour into an oiled pan.
Simmer 15 minutes over medium heat.
On the slices of toasted bread, place a layer of tomatoes after having removed the stalks of lemongrass.
Top with a layer of sardines.