Sardine tapas
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Mitch and Matt offer a tempting selection of fried and barbequed sardine dishes, perfect for summer dining
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Ingredients
Barbecued sardines
- 6 Bay leaves, crushed
- ½ tsp dried red chilli flakes
- 1 pinch Salt
- drizzle Olive oil
- 6 sardines, filleted
For the sardines on toast
- 1 Onion, chopped
- 50ml Olive oil
- 1 pinch dried chillies
- 1 pinch Cumin
- 1 pinch Saffron
- 6 Tomatoes, chopped
- 1 tbsp tomato purée
- 6 sardines, filleted
- 1 clove Garlic
- toast
Ingredients for Sarde in Saor (venetian-style sardines)
- 6 sardines, filleted
- 2 tbsp Flour, mixed with a pinch of salt
- 100ml white wine vinegar
- 2 tbsp Sugar
- 1 tbsp Pine kernels
- 1 tbsp raisins, soaked for 5 minutes in water to plump them up
- 1 small Onion, finely sliced
- small handful Parsley, chopped
Method
1. For the barbecued sardines: mix the bay leaves, chilli flakes, salt and olive oil. Marinate the fillets in the mixture for ½ hour or so.2. Carefully thread onto skewers and cook over a barbeque for 2 minutes each side.
3. For the sardines on toast: Gently fry the chopped onions in the olive oil, add chilli, cumin and saffron and stir and then add the chopped tomatoes, and soften down to make sauce. Fry or barbecue the sardines for 2 minutes on each side. Cut the garlic clove and rub on to the toast. Put a spoonful of the tomato mix on the toast and add the sardines on top.
4. For the sarde in saor (Venetian-style sardines): Dust the fish in seasoned flour and fry for 2 minutes on each side. Warm the vinegar a little in a saucepan and add the sugar to dissolve. Add the pine nuts, raisins, sliced onions and chopped parsley. Spoon the mixture over the fried fish to serve.
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