Executive Chef/Owner Hoss Zaré
Zaré at Fly Trap/Grill & Grain
SAN FRANCISCO, CA
(Cher’s note: At Zaré at Fly Trap we use local Monterey Bay sardines which are a sustainable seafood source and high in essential fatty acids and vitamin E.)
12 sardines, scaled, cleaned and filleted
1/4 cup onion, sliced thin
1/4 cup fennel, sliced thin
1/4 cup carrot, sliced thin
1/4 cup celery, thinly sliced
1/4 cup chopped lemon thyme
1/4 cup Persian young sour grapes
1/4 cup rice vinegar
1/2 cup verjus
1 cup extra-virgin olive oil
Salt & pepper
Lay sardines flat on sheet pan, skin side down. Mix all remaining ingredients and spread over sardines. Marinate for 2 to 3 hours.
12 white marinated Spanish anchovies
1 Tbsp olive oil
1/2 cup fresh lemon zest
2 cups broccoli rabe, roughly cut
12 cherry tomatoes
1/2 cup walnuts
1 cup aioli (citrusy)
8 black garlic cloves, roasted and minced
1 cup spicy bread crumb
6 lavash bread, cut 8“ x 11”
Sauté 2 cups broccoli rabe in a pan with hot oil and let cool. Grill cherry tomatoes until just marked. Stir black garlic into citrusy aioli.
Grill marinated sardines very quickly, making sure not to overcook them. Since they are marinated, you need just the grill mark so they take the flavor from grill.
Warm lavash bread on grill for a few seconds. Mix black garlic with citrus aioli. Spread black garlic aioli on bread and then top it with broccoli rabe. Arrange 4 grilled sardines and 2 marinated white anchovies over broccoli rabe and top with walnuts and grilled tomatoes. Sprinkle with lemon zest. Top with some spicy bread crumb. Roll the bread up like roulade.