Mint Marinated Sardines
Ingredients
- 800 gEuropean pilchard (whole and fresh)
- 1 pcMint fresh (finely chopped)
- 3 pcGarlic (pasted)
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 4 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pcHot chili pepper (seeded and chopped)
- 1 pinchGray sea salt
- 1 tspHarissa
Method
Seared, crispy skin contrasting with tender flesh. The sharp scent of fresh mint and a touch of garlic wake up the fish's natural oils for a clean, direct flavor.
- 1
Finely chop the mint. Crush the garlic cloves in a mortar or with the flat of a knife to obtain a paste. Mix with olive oil, cumin, paprika, harissa, and chopped chili.
- 2
Open the sardines in half through the belly. Remove the central bone starting from the head towards the tail. The fillets should remain attached by the back, like an open book.
- 3
Spread the mint marinade over the flesh of the sardines. Let rest in a cool place. The salt will begin to firm up the fish flesh.
- 4
Heat a dry pan. Place the sardines skin side down. Press lightly. When the skin is golden and crispy, flip them for only 30 seconds. The flesh should remain pearly.
Frequently asked questions
How do you get this dish right?
- The pan must be smoking hot before adding the fish to prevent sticking.
- Don't overcrowd the pan; cook in batches if necessary to maintain high heat.
How long does this dish keep?
Eat immediately after cooking to preserve the skin's crispness.
