Recipe - Grilled Sardines With A Raw Vegetable Salsa And Lemon

8 Sardines; depending on size,
(8 to 12)
; scaled and cleaned
8 small Sprigs fennel; (8 to 12)
A little olive oil
Coarse salt

FOR THE VINAIGRETTE
1 One half tablespoon Good quality red wine
vinegar
1 teaspoon Dijon mustard
4 tablespoon Olive oil
3 tablespoon Chopped fennel
1 small Red pepper; grilled,
skinned,
; deseeded and finely
; minced
Salt and lots of
freshlyground pepper

Preheat the grill or barbecue.

1 Rinse the sardines and pat dry. Put a fennel sprig in the stomach cavity
of each fish. Grill or barbecue the fish brushed lightly with oil.

2 Season with coarse sea salt as you turn, until cooked through, 35
minutes on each side, depending on the size of the fish and strength of the
heat.

3 Whisk the vinegar, mustard, salt and pepper in a small pan. Whisk in the
olive oil. Stir in the fennel and red pepper. Heat without boiling. Lay the
sardines on plates, spoon over the vinaigrette and serve immediately.

Converted by MC_Buster.

Recipe by: Sophie Grigson

Converted by MM_Buster v2.0l.