Sardines on Toast with Lemon Garlic Aioli and Fennel Salad

PREP INSTRUCTIONS

For the Lemon Garlic Aioli

1. Mix all the ingredients together to combine.
2. Reserve for use.

For the Fennel Salad:

1. Using a mandolin, thinly shave the fennel.
2. Place into ice water for about 10 minutes.
3. Drain ice water and lay fennel on a paper towel to remove excess water.
4. Mix shaved fennel with remaining ingredients and reserve for use.

For Plating:

1. Drizzle part olive oil on sourdough slices and season with salt. Toast or char the bread in a pan with remaining olive oil.
2. Rub toasted sourdough with 1 clove of garlic while bread is still hot.
3. Spread lemon garlic aioli on sourdough slices.
4. Lay Clover Leaf Boneless Sardine Fillets on top of the bread.
5. Top with fennel salad and fennel fronds and serve.

This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!