Pepper Crusted Sardines: Submitted by: Johanna Blist | Date Added: 7 Nov 2011
Listed in: Entree

8 large fresh sardines (1 pound or 500 g in total)
1 tbsp. tsp mixed peppercorns
A small bunch of fresh dill
1 clove garlic
2 lemons
salt
3 tbsp. at the table with olive oil
8 small sprigs fresh rosemary
4 large lettuce leaves
8 sprigs of watercress

Open the bellies of sardines with kitchen scissors and empty. Rinse and then wash off by rubbing them for chipping. Pat dry with paper towels.

Crush the peppercorns in a mortar or a rolling pin. Pour into a bowl.

Wash, dry and chop the dill. Peel and crush garlic. Add these ingredients to peppers. Paint a lemon in hot water and grate the zest over the bowl. Add salt, olive oil and mix.

Wash the rosemary. Slip into a sardine in each strand. Coat the sardines on both sides with a little marinade. Steep 5 to 10 minutes. Heat a cast iron grill to maximum.

Wash and dry the lettuce leaves. Cut them into strips. Wash and stem the watercress. Put it on plates. Cut the second lemon into quarters. Ask a neighborhood on the edge of each plate.

Grill the sardines on the grill very hot 2 to 3 minutes on each side.

Slide the sardines on each plate, arranging them on lettuce leaves. Drizzle with the remaining marinade and serve immediately.

Makes 4 servings

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