Sardines with Anchovy Sauce

Ingredients

• 12 sardines Canned Sardines in Oil (Drained)
• 1.5 tablespoons Sardine Oil (Reserved from the can of sardines)
• 2 tablespoons Butter (For the brown sauce)
• 2 tablespoons All-Purpose Flour (For the brown sauce)
• 1 cup Beef Broth (For the brown sauce)
• 0.5 teaspoon Anchovy Paste (To taste, for the brown sauce)
• 4 slices Brown Bread (For sandwiches)
• 0.5 cucumber Cucumber (Thinly sliced)
• 1 tablespoon Olive Oil (For French dressing)
• 1 tablespoon White Vinegar (For French dressing)
• 0.5 teaspoon Dijon Mustard (For French dressing)
• 0.25 teaspoon Salt (To taste, for French dressing)
• 0.25 teaspoon Black Pepper (To taste, for French dressing)

Instructions

1. 1Drain the sardines from their oil, reserving 1.5 tablespoons of the oil. Place the drained sardines in a small baking dish.
2. 2In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the beef broth until smooth. Add the reserved sardine oil and anchovy paste. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly. Season with additional anchovy paste to taste.
3. 3Pour the brown sauce over the sardines in the baking dish. Bake in a preheated oven at 350°F (175°C) for 10 minutes, or until heated through.
4. 4In a small bowl, whisk together olive oil, white vinegar, Dijon mustard, salt, and pepper until emulsified.
5. 5Marinate the cucumber slices with the French dressing for 5 minutes. Place the marinated cucumber slices between slices of brown bread to make sandwiches.
6. 6Serve the reheated sardines with anchovy sauce alongside the brown bread and cucumber sandwiches.