Grilled Sardines on Rocket Salad – *- Michaela Peters

(*) Grilled sardines on rocket salad with lime vinaigrette.

De-scale the fresh sardines with the back of the knife – from the head towards the tail. Place the filleting knife behind the head and fillet the fish only to the tail, the tail should still hold the two sardine fillets together. Cut the center ridge into small pieces and pull the remaining bones out of the fillets with tongs. Marinate the unfolded sardine fillet pairs with fleur de sel, pepper and a tiny bit of olive oil.

Preheat the broiler well.

Form the arugula leaves in a salad bowl, add the fresh finely chopped kitchen herbs, the dry roasted pine nuts, young onion and tomatoes.

Season the lime juice with salt and freshly ground pepper to taste, stir with the remaining olive oil to make a salad dressing.

Place the sardines on the broiler – skin side first – and broil for one to two minutes on each side.

Arrange the arugula salad on plates, drizzle with the lime vinaigrette and place the warm grilled sardines on top.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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