Grilled Sardines
Off to the best fishmongers in town (Steve Hatt) to buy some fresh fish for an upcoming Sushi Night that am helping to organise as part of the Dinner Club. Was hoping to pick something up for a light lunch as well, and just my luck! Found some super fresh, gutted and filleted sardines (I can’t be bothered otherwise, and normally fishmongers grumble about being asked to do this fiddly task).
How to prepare:
Drizzle the sardine fillets with some olive oil and sprinkle with salt and pepper. Place under the grill, skin side up till the it starts to bubble and turn golden (3 minutes or so).
Serve on finn crisp, with a dollop of horseradish and some chopped chives.
