Moroccan Sardine Filets en Crut With Roasted Poblano Chile and Vindaloo Curry Mayonnaise

     Moroccan sardines are real sardines.  Real sardines are quite different than low quality canned herring, pilchards or sprats that are labeled as sardines in American grocery stores.  Sardines are a species of their own and they only live in a few ocean regions.  North Sea and North Atlantic canned sardines usually are not sardines.  The flavor of good Moroccan sardines tastes like light tuna with no fishy aroma.  Fresh mediterranean sardines are available occasionally, but canned Moroccan sardines almost always can be found in markets.
     Sardine lunch entrees with nice presentations are popular in yacht clubs.  A nice plate of sardines is a throw back to the golden age of fine dining.  Nearly every yacht in the water has a few cans of sardines or vienna sausages stowed in the galley.  Many yacht owners consider sardines to be a special treat.  
     At the yacht club that I worked in, their were about five members who ordered the garde manger chef's sardine platter everyday.  There is a good reason why.  Sardines are full of omega 3 fatty acids and they are very healthy to eat.  Good sardines taste great and a nice presentation makes them even more appealing.
     Vindaloo curry is made with red chile peppers, Portuguese spices and a few Indian spices.  Vindaloo curry is a nice flavor for a mayonnaise spread.
   
     Vindaloo Curry Mayonnaise:
     Place 1/4 cup of mayonnaise in a small mixing bowl.
     Add 1/2 tablespoon of vindaloo red curry paste.
     Add 1/2 tablespoon of Korean red serrano chile sauce.
     Add 1/4 teaspoon of lemon juice.
     Stir the ingredients together.
     Set the vindaloo curry mayonnaise aside for ten minutes, so the flavors meld.
   
     Crostini:
     Cut 6 thin bias slices of French baguette bread.
     Brush each bread slice with virgin olive oil.
     Heat a saute pan or griddle over medium/medium low heat.
     Place the bread slices in the pan.
     Grill the bread on both sides, till it becomes toasted.
     Set the crostini aside.
   
     Moroccan Sardine Filet Preparation:
     Canned Moroccan sardines are used for this recipe.  Sardines must be handled very gently, because they easily break apart!
     Hold a sardine under a trickle of cold running water and use your fingers to gently rub the skin and scales off of 3 whole sardines.
     Carefully split the sardines open and lay each sardine half on a cutting board.
     Remove the bones and stomach from the sardines.
   
     Moroccan Sardine Filets en Crut With Roasted Poblano Chile and Vindaloo Curry Mayonnaise:
     Spread a thin layer of the vindaloo mayonnaise on each crostini.
     Carefully place a sardine filet on each crostini.
     Place a small pile of very thin sled roasted poblano pepper strips on each sardine.
     Arrange the crostini on a plate in a starfish pattern.
     Garnish the center of the plate with small pieces of Persian pickled wild cucumber and Italian parsley sprigs.
   
     The vindaloo curry mayonnaise is perfect for the rich flavor of the Moroccan sardines.  Sardines are commonly used in traditional Indian recipes.  Persian pickled wild cucumber has a nice refreshing dill pickle flavor.  This is a nice tasting plate of sardines!  ...  Shawna