Grilling or barbecuing is certainly the easiest and most convivial way to prepare sardines. Sardines that are grilled don't need to be scraped first. The skin protects them from drying out in the heat of the grill. It's also pointless to gut them: left whole, they will hold together better.
They can be brushed with oil, sprinkled with thyme, rosemary and a little coarse sea salt.
They should be cooked over medium heat, preferably over the embers of vine branches. Cooking time is short: about 2-3 minutes per side.
- Liquefy the tomatoes, basil and olive oil in a blender; season with salt and pepper.
- Pour into a container; place in the freezer for at least 3 hours.
- On a non-stick baking sheet, place three small mounds of grated Parmesan - the equivalent of 1 tbsp. each.
Flatten out with the back of a spoon; bake in the centre of the oven for 6-7 minutes. Remove as soon as they are nicely colored since they will turn brown very quickly.
- Loosen the tuiles from the pan as soon as they come out of the oven. You can leave them flat on a baking sheet or place them over a rolling pin to give them a curved shape.
- Slice the pepper and zucchini into rounds. Brush with olive oil and grill for a few minutes on each side.
- Season the sardines, then place on the grill. Cook for 2 minutes on each side. Check for doneness according to their size. See chef's note, above.
- On each plate, place a scoop of tomato sorbet, some grilled sardines and a parmesan tuile.
- Garnish with the grilled vegetables and a few basil leaves.
Muscadet sur lie, Gros Plant, Vouvray, Pouilly-Fumé, Sancerre, Chablis, Côteaux du Languedoc rosé, Collioure rosé
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