Clean and rinse the sardines. Season the flesh
with salt and pepper. In a bowl, mix 2 oz. Dijon mustard with
2 oz. of high-quality olive oil and 1 tsp. mixed herbs. Brush
the flesh with the mustard marinade and allow to infuse for
Heat pan until hot. Add sardines, flesh side down
and sear until golden. This dish may be served as a hot appetizer
or as a finger food at room temperature, as served in the Mediterranean.
as prepared by Executive Chef Kieran O'Connell...
3 to 4 sanddab fillets
1/2 cup dry white wine
1/4 cup of heavy cream
1/2 oz. of butter
20 young spinach leaves
1 Tbsp. chopped cashew nuts
1 to 2 drops olive oil
Braise the fillets in white wine. Remove from
the pan and reduce the liquid by half. Add cream and bring
to a rapid boil. Add butter, keep the pan moving to incorporate
the butter. Add spinach leaves and wilt.
Place the spinach leaves on a warm plate, arrange
the fillets on top and coat with the sauce. Sprinkle with
roasted cashews. Lightly drizzle with olive oil and serve.
About Kieran O'Connell Executive Chef...
Before coming to the 22nd St. Landing Seafood
Grill & Bar in 1995, located at the Cabrillo Marina in LA's
outer harbor, Mr. O'Connell distinguished himself at several
highly regarded restaurants in San Francisco --- Plump Jack
Cafe where he was sous chef, Lulu and the Zuni Cafe. Also,
O'Connell has served as sous chef at the Ritz Casino, Mayfair,
London and spent three years working in France for the Mollard
Restaurant Group, where he became the first non-French national
to hold the position of saucier at Chez Mollard in Paris.
As you will quickly note, Mr. O'Connell is a
native of Ireland. After leaving France he returned to his
homeland and served as executive chef at the Michelin recommended
Hunters Lodge followed by two years at Arbutus Lodge, a Michelin
Star recipient. He grew up enjoying the many types of seafood
common to Ireland --- this early exposure has carried over
into his talent in preparing seafood from California's coastal
California Seafood According to Kieran
"California has an amazing variety of
local seafood. Something wonderful is always in season. ItÝs
so easy to prepare; as a quick saut╚ with fresh herbs, or
grilled, or baked. ItÝs natureÝs fast food.
The important thing is to be sure that it
has been handled properly. Get to know your fishmonger. DonÝt
be afraid to ask questions. Seafood thatÝs been properly handled
should smell only of the sea; the fresh scent of ocean air.
When you get it home, put it in the refrigerator right away
and itÝs best to prepare it that evening. If you arenÝt able
to prepare it within a day or two, itÝs best to freeze it.
Use fresh ingredients. Fresh chives, parsley,
rosemary or the juice of a lemon complement most any seafood.
You can make a delicious and beautiful meal in a matter of