| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Grigson | 4 | servings | |
INGREDIENTS
| 8 | Sardines; depending on size, | |
| (8 to 12) | ||
| ; scaled and cleaned | ||
| 8 | sm | Sprigs fennel; (8 to 12) |
| A little olive oil | ||
| Coarse salt | ||
| 1 1/2 | tb | Good quality red wine vinegar |
| 1 | ts | Dijon mustard |
| 4 | tb | Olive oil |
| 3 | tb | Chopped fennel |
| 1 | sm | Red pepper; grilled, skinned, |
| ; deseeded and finely | ||
| ; diced | ||
| Salt and lots of freshly-ground pepper |
INSTRUCTIONS
FOR THE VINAIGRETTE Pre-heat the grill or barbecue. 1 Rinse the sardines and pat dry. Put a fennel sprig in the stomach cavity of each fish. Grill or barbecue the fish brushed lightly with oil. 2 Season with coarse sea salt as you turn, until cooked through, 3-5 minutes on each side, depending on the size of the fish and strength of the heat. 3 Whisk the vinegar, mustard, salt and pepper in a small pan. Whisk in the olive oil. Stir in the fennel and red pepper. Heat without boiling. Lay the sardines on plates, spoon over the vinaigrette and serve immediately. Converted by MC_Buster. Recipe by: Sophie Grigson Converted by MM_Buster v2.0l.
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