12 sardines, scaled and filleted
3 sprigs of thyme
2 bay leaves
1 tsp coriander seeds, toasted and crushed
½ tsp fennel seeds, toasted and crushed
½ carrot, finely sliced into rounds
2 French shallots, finely sliced
1 cup of good quality Extra Virgin Olive Oil (or enough to cover the sardines)
25ml white wine vinegar
4 slices of chargrilled sourdough
Heat the oil over a low heat ensuring it only reaches a warm temperature (around 40°C). Add the herbs, shallots, spices, carrot and a pinch of salt and cook for 15 minutes before removing from the heat.
Heat a grill pan over high heat. Brush each sardine fillet with the flavoured oil and season with salt. Chargrill, skin-side down first, for no longer than 15 seconds on each side.
Add the vinegar to the flavoured oil and pour into a plastic or glass container.
Submerge the fish in the flavoured oil and marinate in the fridge overnight or even better 48 hours.
To serve, chargrill sourdough, top hot toast with sardines and a drizzle of the oil.