At the West Village’s intimate Upholstery Store, Kurt Gutenbrunner and Leo Schneeman are constantly redefining traditional seafood dishes. The current spring favorite is Portuguese sardines. Seasoned with salt and dusted with flour, the sardines are seared and served on a bed of eggplants with citrus vinaigrette for a small plate dish that tastes like spring with every bite.
Grilled Sardines With Eggplant Caviar
Sardines (Scaled) Cleaned And Deboned
Flour for Dusting
1 Twig of Rosemary
1 Garlic Clove
3 Tbsp plus some for seasoning Extra Virgin Olive Oil
1 Pint Soy Sauce
3 Blood Oranges
1/4 Coriander Seeds, Cooked In White Wine
Season sardines with salt and dust with flour. Sear sardines in rippling hot pan with canola oil until golden brown on both sides.
Cut eggplant in half. Season with salt, 1 twig of rosemary, 1 garlic clove, coriander powered and extra virgin olive oil. Wrap in aluminum foil and cook in oven at 350º for 40 minutes.
Spoon out insides of the eggplant and chop until fine.
1/4 cup coriander seeds covered with white wine, cooked in low heat until seeds are soft (about 30 minutes).
Mix 1 pint soy sauce with the juice and segments of 3 lemons, 3 limes, 3 oranges and 3 blood oranges.
Add 5 fine chopped garlic cloves with 3 tbsp. Olive oil and the softened coriander seeds.