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Classic Sicilian Salmoriglio with chopped olives
Serves 4 Starters and mains
Ingredients
- Finely grated zest and juice of 1 lemon
- 3tbsp extra virgin olive oil
- 15g oregano, leaves removed and chopped
- 15g flat-leaf parsley, leaves removed and chopped
- 2 garlic cloves, crushed to a paste with sea salt
- 8 green olives, stoned and chopped
For the sardine stuffing
- 12 sardines, prepared
- 9tbsp soft breadcrumbs
- 6tbsp parmesan, freshly grated
- 2tbsp small capers, roughly chopped
- 15g oregano, leaves removed and chopped
- 15g flat-leaf parsley, leaves removed and chopped
- Finely grated zest of 2 lemons and the juice of 1
- 1tsp pul biber pepper flakes
Method
To Prepare Sardines:
In cold water, rub off any stray scales from the fish (they tend to shed scales when they are caught so there shouldn’t be many left). Using a pair of scissors, cut off the head and all the fins (except the tail) and snip open the belly as far as possible to the tail end. Clean out the guts with kitchen paper, rinse the fish then pat dry. Sit the fish on a board with the belly downwards and press firmly along the backbone with the heel of your thumb from the opposite end to the tail. Keep pressing until you feel the bone loosening. Turn the fish over and you will see all the side bones have also come away with the backbone. Gently ease it out towards the tail end without breaking the bone or the flesh. When you reach the tail, snip it out with scissors, leaving the tail in place. Neaten the belly up with the scissors and place on a plate until ready to cook.
To make the salmoriglio, place all the ingredients in a small bowl, mix in 1 teaspoon of sea salt and set to one side.
Preheat the oven to 200C/400F/ Gas 6. Oil an oven tray. Mix all the stuffing ingredients with a pinch of sea salt. Lay the sardines out skin-side down and divide the stuffing between them. Roll up towards the tail and secure with a cocktail stick so the tail sits upright. Cook in the oven for 4 minutes then let them rest for 5 minutes. Serve hot or cold with the salmoriglio.
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