Warm up with a Winter Current cocktail and pair it with a Sardine and Carrot Tartine featuring crème fraîche, wild-caught sardines, and beautifully cooked carrots for a cozy yet elegant meal.
Warm up with a Winter Current cocktail and pair it with a Sardine and Carrot Tartine featuring crème fraîche, wild-caught sardines, and beautifully cooked carrots for a cozy yet elegant meal.
- • 1 oz aquavit
- • 2 oz Current Cassis
- • 1 oz Salers
- • Juice from ½ lemon
- • ½ oz aquafaba
- • ½ oz Pet Net
- • 1 can of Fishwife Wild-Caught Sardines
- • 2 slices of rye sourdough
- • crème fraîche
- • 2 rainbow carrots
- • wakame seaweed
- • ginger
- • fish stock
- • 1 pimenton
- • 2 cloves of garlic
- • fennel or marigold for garnish
- • EVOO
- Prep carrots with a good wash and partial peel, then cook on medium-low heat in fish stock with wakame, ginger, pimenton, and garlic. Once soft, remove and let them chill in the fridge. Save the wakame for a side salad - mix with a little sesame oil, TART Oro Blanco vinegar, and a dash of tamari. Drink the remaining fish stock for health.
- Once the carrots have cooled, fry the slices of rye in olive oil on a cast iron then allow the bread to cool so your creme fraiche doesn’t melt. When your toast is ready for it, top with a healthy dollop of crème fraîche. Thinly slice the carrots and alternate placement on the toast. Top with Fishwife Wild-Caught Sardines! Garnish with fennel, marigold, or both! We chose both.
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