Confit Cornish Sardines with Black Garlic Risotto
I like to confit fish as it keeps it nice and moist and is just a different way of cooking fish.
Butterflied Cornish Sardine fillets work really well cooking confit style although I do like to crisp up the skin afterwards with a blowtorch, or just pop under a hot grill just to crisp up the skin to add a bit of texture.
Black Garlic is available at many places now and has a fantastic taste, which really compliments the sardines very well.
Serves 4
• 4 Cornish Sardine fillets – butterflied
• 500ml olive oil
• 5-6 Black Garlic cloves
• 1 onion, finely chopped
• 1 litre of vegetable stock, I use a Vegetable Stock Pot, you could also use a vegetable stock cube
• 300g risotto rice
• A small knob of butter
• Seasoning
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