| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 12 |
|
Fresh medium sardines |
| 1/2 |
sm |
Carrot |
| 1/4 |
sm |
Cucumber |
| 1/2 |
|
Red onion |
| 1 |
|
Clove garlic |
| 1 |
|
Red pepper |
| 1/2 |
|
Red chilli |
| 2 |
|
Lemons |
| 1 |
|
Loaf of pain au levain |
|
|
Fresh chives |
|
|
Fresh coriander |
|
|
Virgin olive oil |
|
|
Rock salt and fresh black pepper |
INSTRUCTIONS
Peel the carrot, red onion and clove of garlic and chop into fine dice. Cut
the pepper and chilli in half and remove the seeds, chop into small dice
and mix with the carrot.
Place the sardines on a tray with seasoning and some olive oil, place under
a hot grill and cook for 3 minutes on one side, turn them over and cook on
the other side. Make sure the skin is good and crispy as sardines are like
mackerel - the skin must be crispy to add to the taste.
Dice the cucumber, and juice and zest the lemon and add to the diced
vegetables, together with some olive oil and seasoning. Place the mix
either in a pan and just warm or put in the microwave for a few seconds to
warm up. Do not overheat or the cucumber will go to mush.
Add the chopped herbs, spoon over the sardines and serve with some
chargrilled bread.
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