Grilled Sardines on the Plancha
Ingredients
- 12 pcEuropean pilchard (whole and gutted)
- 4 tbspExtra virgin olive oil
- 3 pcGarlic (finely minced)
- 20 gFlat-leaf parsley (chopped)
- 2 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 pinchGray sea salt
Method
A crispy, charred skin protecting briny, juicy flesh. The scent of seared fish mingled with garlic and parsley evokes the atmosphere of Spanish fishing ports.
- 1
Carefully pat the sardines dry with a clean cloth or paper towel. The skin must be perfectly dry to prevent sticking and to achieve that characteristic grilled crust.
- 2
Finely mince the garlic and chop the flat-leaf parsley. Mix them in a bowl with some of the olive oil to create a fragrant oil that won't burn instantly.
- 3
Heat the plancha until smoking hot. Lightly oil the surface. Place the sardines down: you should hear an immediate sizzle. Let them grill for 3 minutes without touching them until the skin releases naturally.
- 4
Delicately flip the sardines. Drizzle with the garlic-parsley mixture and sprinkle with grey sea salt. Cook for another 2 to 3 minutes. Serve piping hot with lemon wedges for acidity.
Frequently asked questions
How do you get this dish right?
- The plancha must be extremely hot, almost smoking, so the skin grills instantly without sticking.
- Only flip the sardines once. If they resist when you try to lift them, they aren't grilled enough yet.
- Use grey sea salt (coarse salt) to provide a nice crunch.
How long does this dish keep?
Consume immediately. Grilled fish does not reheat well as it loses all its juices.
