| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food2 |
1 |
Servings |
INGREDIENTS
| 12 |
|
Fresh medium sardines |
| 1/2 |
|
Carrot |
| 1/4 |
|
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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