Grilled sardines with
warm red pepper and
fennel vinaigrette
 

This recipe is best prepared in the summer.  It suggests that the sardines be grilled, but they are also superb – or even better – when cooked on a barbecue.

Preparation Time             15  Mins

Cooking Time                   8  Mins

Elapsed Time                 25  Mins

Ingredients

For     4  portions

12 sprigs          Fennel  - small

                      Olive oil

                      Salt  - coarse, sea

12                  Sardines  - scaled and cleaned

For the vinaigrette

3 tbs               Fennel  - chopped

1 tsp               Mustard  - Dijon

5 tbs               Olive oil

1                    Pepper  - red, grilled, skinned, deseeded and finely diced

                      Pepper  - black, freshly ground

                      Salt

1½ tbs            Vinegar  - red wine

Method

Pre-heat the grill.

Tuck a sprig of fennel in the stomach cavity of each fish.  Grill the fish brushed lightly with oil until just cooked through — about 4 minutes on each side.  Season them with coarse sea salt as you turn them.

Meanwhile, whisk the vinegar with the mustard, salt and masses of black pepper in a small saucepan. 

Whisk in the olive oil and then stir in the fennel and red pepper.  Heat through without boiling.

Lay the sardines on plates and spoon over some of the vinaigrette.  Serve immediately.

Wine recommendations

Conventional

          Jurançon sec

Interesting

          Chinon blanc

          Côtes de Gascogne rosé

          Vin de pays Charentais blanc