Grilled and Marinated Fresh Sardines
|Salt sardines||6 Large|
|Olive oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), peeled and chopped|
|Fennel bulb||1⁄2 , finely sliced leaves reserved|
|Wine vinegar||2 Tablespoon|
|White wine||4 Tablespoon|
1. Wash the sardines, removing the heads if preferred. Carefully slit the stomach of each sardine and remove the innards.
2. Thoroughly dry the fish and grill them under a medium heat until crisp and lightly browned. Arrange them in a shallow earthenware or terracotta dish (it must not be metal) and sprinkle with salt.
3. Heat the oil in a heavy-based pan and gently fry the garlic and fennel until soft. Add the vinegar and wine, bring to the boil and pour over the sardines, adding the fennel leaves. The sardines should be completely submerged in the marinade. Cover and leave in a cold place for at least 48 hours.
4. Arrange the sardines on a large platter to serve.