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Sardines with mushrooms and vegan mayonnaise
    Ingredients
  • 1 pack (400 g) fresh frozen Aegean sardine fillets TRATA ON ICE
  • 200 g mushrooms
  • 50 g olive oil
  • Juice from 1 lemon
  • Salt and pepper
  • For the vegan mayonnaise:
  • 100 g raw cashews
  • 2 dates
  • 150 g hot water
  • 30 g mustard
  • 50 g olive oil
  • Salt and pepper
  • For serving:
  • 50 g parsley, finely chopped
PREPARATION
Preparation Time:

Let the sardines come to room temperature then pat them dry with kitchen towel. Preheat the oven to 200°C. Wipe the mushrooms with a damp paper cloth. Peel off the thin skin and cut off the stem if they are rough. Cut the mushrooms in medium size pieces then put them on a bowl and toss well with the olive oil, lemon, salt and pepper. Line a baking pan with parchment, lay the mushrooms and bake them in the oven for 10 minutes. When ready, take the pan out of the oven place the sardines among the mushrooms and bake for another 15 minutes. Meanwhile, prepare the vegan mayonnaise. Soak the cashews and the dates in the hot water and let them soften. Then drain them but keep the soaking water. Place the cashews, dates, mustard, olive oil, salt and pepper in a food processor and blend until smooth and creamy. Add a little of the soaking water, if needed. Serve the sardines and mushrooms in four plates with mayonnaise on the side.

Recommended products
for the recipe
Sardines with mushrooms and vegan mayonnaise
  • 1 pack (400 g) fresh frozen Aegean sardine fillets TRATA ON ICE
  • 200 g mushrooms
  • 50 g olive oil
  • Juice from 1 lemon
  • Salt and pepper
  • For the vegan mayonnaise:
  • 100 g raw cashews
  • 2 dates
  • 150 g hot water
  • 30 g mustard
  • 50 g olive oil
  • Salt and pepper
  • For serving:
  • 50 g parsley, finely chopped

Let the sardines come to room temperature then pat them dry with kitchen towel. Preheat the oven to 200°C. Wipe the mushrooms with a damp paper cloth. Peel off the thin skin and cut off the stem if they are rough. Cut the mushrooms in medium size pieces then put them on a bowl and toss well with the olive oil, lemon, salt and pepper.

Line a baking pan with parchment, lay the mushrooms and bake them in the oven for 10 minutes. When ready, take the pan out of the oven place the sardines among the mushrooms and bake for another 15 minutes.

Meanwhile, prepare the vegan mayonnaise. Soak the cashews and the dates in the hot water and let them soften. Then drain them but keep the soaking water. Place the cashews, dates, mustard, olive oil, salt and pepper in a food processor and blend until smooth and creamy. Add a little of the soaking water, if needed.

Serve the sardines and mushrooms in four plates with mayonnaise on the side.

Preparation Time
Recommended products
for the recipe