Wednesday, 22nd November 2017
RECIPES Article
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This Month's Magazine
The Chef at KOKOMO recommends GRILLED SARDINES

The Chef at KOKOMO recommends GRILLED SARDINES

It's the right season for fresh sardines.

INGREDIENTS

  • 1 whole Piquillo pepper
  • 4 slices sourdough
  • 4 tbsp olive oil
  • 1 garlic clove, peeled and left whole
  • 2 spring onions, chopped
  • 1 tbsp chopped parsley
  • 1 red chilli, deseeded and chopped
  • 4 sardines, cleaned and filleted
  • 1 lemon, juice only

For the slaw

  • 150ml/5fl oz white wine vinegar
  • 150ml/5fl oz water
  • 75g/2½oz caster sugar
  • ¼ white cabbage, finely sliced
  • ¼ red cabbage, finely sliced
  • 1 carrot, grated
  • 1 small onion, finely sliced
  • ¼ celeriac, finely sliced
  • 2 tbsp chopped fresh coriander


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METHOD

  1. Using tongs, hold the pepper over a gas flame until black all over. Put it into a bowl, cover with cling film and leave for a few minutes. Remove the black skin from the pepper, scoop out the seeds and chop the flesh.
  2. Now heat a pan to medium-hot. Rub the sourdough with half the oil and the garlic and grill on both sides until browned. Set aside.
  3. In a bowl, mix the spring onions, parsley and chilli. Toss in the Piquillo peppers.
  4. Preheat the grill to high. Spread the remaining oil on a baking tray. Add the sardines, season with salt and pepper and grill on one side for 1 minute, or until cooked.
  5. For the slaw, place the vinegar, water and sugar in a saucepan and heat until the sugar has dissolved. Mix the other slaw ingredients in a large bowl. Just before serving pour over the liquid and add the coriander.
  6. To serve, garnish on the bread with the pepper mix, add the sardines and finish with a touch more garnishes and a squeeze of lemon. Serve immediately with the slaw



Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
+34 951 272 208
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Kokomo Cocktail Bar & Restaurant

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