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Tapenade with three kinds of fish

Tapenade mit dreierlei Fisch | Maître Philippe & Filles

This simple recipe will appeal to all those who are not afraid of lavish combinations: True to the motto "Mixing possible" we have tried a tapenade with three types of fish - sardines, anchovies and tuna.

A delicious combination full of Mediterranean flavors that transports us even in the darkest of winters to the south…perhaps on the deck of a small sailing boat bobbing in the harbor or on a terrace in lavender-covered hills, while all around us the crickets chirp, us the sun seems upside down and we enjoy a small aperitif with friends ...

Ingredients for 6 - 8 servings

  • 1 can of sardines ( e.g. sardinettes ) in water, drained
  • 1 small can of anchovies (approx. 56g), drained and soaked in milk for 10-15 minutes to desalt 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 tablespoons dry sherry
  • rosemary

Crush all the ingredients with a blender, fork or in a mortar until a coarse paste is formed. It is best not to puree it too finely, it looks nicer and the consistency is also finer if a few pieces of fish and olive remain.

Serve in a pretty bowl with crackers, raw vegetables or toasted bread. Also delicious on homemade bruschetta, with grilled vegetables or as a filling for tomatoes, peppers, courgettes, aubergines...

Best enjoyed with a strong red wine – bon appétit!

Garlic and rosemary give the recipe a spicy, southern touch, while the dry sherry rounds it all off elegantly and adds an interesting twist.
Depending on your preference, one or the other fish may also dominate.

Inspired by © Barbara-jo McIntosh, Recipe from the book "Tin Fish Gourmet", Raincoast Books, 1998

With us you get the following products from the recipe:

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