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Espeto (sardines grilled over wood)
Serves 4 Starters and mains
Ingredients
- 12 medium sardines, gutted few sprigs rosemary or thyme extra virgin olive oil, plus extra for drizzling
- 2-3 Baby Gem lettuces, halved bunch spring onions
- juice 1 lemon
- large handful mixed flat-leaf parsley, chopped chives and chervil (optional)
You will need
- 4 large metal or wooden skewers
Method
Light a charcoal barbecue and add some kindling to make it hot and full of flames. Spear the sardines onto large metal or wooden skewers (if you are using wooden skewers, soak them in warm water for 30 minutes beforehand), and season with sea salt.
Throw a few rosemary or thyme sprigs onto the coals to produce some aromatic smoke, then put the fish onto the barbecue and cook for 3-4 minutes on each side, until the skin is blackened.
Lightly oil the Baby Gem lettuce halves and spring onions, and char on the barbecue beside the fish for 2-3 minutes until tender. Put the lettuce and spring onions into a bowl. Squeeze over the lemon juice, and add lots of extra virgin olive oil and season well. Stir in the herbs and serve with the fish.
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