What you'll need: 4 tbsp olive oil The zest and juice of a lemon 12 sardines, beheaded, gutted and cleaned 1 tbsp capers, finely chopped A small bunch of finely chopped parsley A small bunch of finely chopped dill 2 tbsp finely chopped cornichon or gherkin 8 soaked wooden skewers
What you'll need:
- 4 tbsp olive oil
- The zest and juice of a lemon
- 12 sardines, beheaded, gutted and cleaned
- 1 tbsp capers, finely chopped
- A small bunch of finely chopped parsley
- A small bunch of finely chopped dill
- 2 tbsp finely chopped cornichon or gherkin
- 8 soaked wooden skewers
Time: 15 minutes
First, give your sardines a bit of a marinade. Pour half of the lemon juice and about one tbsp of olive oil over your fish, giving them a good rub inside and out to ensure they’re all covered. Then skewer three of them onto each stick, making sure they’re packed quite closely together.
Next, prepare your fresh tartare dressing. Mix together the rest of the olive oil with the lemon juice and zest, along with the herbs, capers and cornichons, as well as plenty of seasoning. Set aside for later.
After seasoning very well, cook your sardines on a blazing hot barbecue or underneath a grill, for about 3 minutes on each side. Serve on a plate, covered in the fresh tartare, along with some bread and your favourite salad or green vegetables.
For a beautifully matching wine, crack open a modern Australian Chardonnay from Plan B. It features lots of lovely mineral character, plenty of citrus acidity, and yet still maintains that classic velvety, slightly creamy body which goes wonderfully with this Tartare Sardines!
There you have it -- an easy recipe for Tartare Sardines!
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