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Alton Brown's Sherried Sardine Toast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set out two small bowls. Drain one tin into one bowl, and the other tin into the other bowl. Set aside Bowl Two for later. | 2. Add Bowl One ingredients to the first bowl, add the brislings (keep whole or break into large pieces); toss to combine and coat brislings, set aside for up to an hour. | 3. After 45 minutes place oven rack 3 inches from heat; heat broiler to "high.". | 4. Set a cooling rack inside a sheet pan (or a smaller pan--big enough to hold all four slices of bread). | 5. Brush each slice of bread (on one side) with the reserved oil in Bowl Two; place oil side up, onto the prepared rack/pan; broil 2-3 minutes--golden brown and crisp. | 6. Halve the 'cado, remove pit, smash flesh in each half with a fork, spread evenly over the toasty bread; top evenly with brislings. | 7. Drizzle remaining dressing over brislings; garnish with remaining parsley. | 8. Season lightly with sea salt and serve with lemon wedges. | 9. Serve and enjoy. | 10. Turn off the oven, too, please. :-). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brisling sardine 2 cans - - - -
    parsley leaf 2 tablespoons chopped divided - - - -
    sherry wine vinegar 1 tablespoon - - - -
    lemon zest 1/4 teaspoon - - - -
    black pepper - - - -
    bread 4 thick - - - -
    ha avocado 1 ripe - - - -
    sea salt coarse - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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