Adventures in Cooking: Sherried Sardine Toasts

Isn't that a lovely recipe name? It sounds so elegant and interesting. Austin's guru, Alton Brown, devised the recipe to combine the healthy oils in fish and avocados. Great concept, I'm intrigued, and the majority of the reviews made it sound so promising. So we dive into our first can of sardines.



Then we make this slurry and the lemon zest and fresh parsley almost smell good enough to cover up how unappealing this mixture becomes.



And the finished product. We ate half a toast and we were finished. You win some, you lose some, and it was fun to try something different.