Sardine coca with vegetables and olive tapenade

Our beloved chef Stéphane Poussardin presents a Delicooks recipe ideal to wow this summer. A delight for the eyes... And for the palate!

INGREDIENTS:

8 Sardines butterflied, boneless
50 gr. sweet onion
100 gr. zucchini
100 gr. fresh fennel
100 gr. yellow pepper
100 gr. eggplant
100 gr. carrot
4 Fresh basil leaves
200 Cl. extra virgin olive oil
Tapenade (black olive pâté)
Salt

For the coca:

125 gr. flour
100 gr. softened butter
125 gr. grated Parmesan
125 gr. chopped almonds
1 egg yolk

PREPARATION:

Dice the vegetables small and sauté them separately; they should remain crunchy.
Mix all the vegetables, adjust salt and add the chopped basil leaves, dress with the remaining olive oil.

For the coca:

Mix the butter with the flour, Parmesan, almonds and finally the egg yolk; knead to obtain a shortcrust dough.
Roll out the dough with a rolling pin to ½ cm thickness and cut into rectangles of 10cm x 5cm, bake about 3 to 4 minutes at 180 º.

Plating:

On the coca place the mixture of crunchy vegetables and 2 sardine fillets, bake 2 minutes and serve. The sardines should be semi-raw.
Dress with the tapenade mixed with olive oil.