Ingredients
zest and juice 1 lemon
4 tbsp olive oil
12 sardines, cleaned, gutted and heads cut off (ask your fishmonger to do this)
small bunch dill, finely chopped
small bunch parsley, finely chopped
1 tbsp capers, drained and chopped
2 tbsp cornichons, drained and finely chopped
8 wooden skewers, soaked in water
Method
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Pour half the lemon juice and 1 tbsp olive oil over the sardines, then rub it into the fish’s cavity and skin. Lay 2-3 sardines (depending on size) side by side and thread a skewer through the tail end and one through the head end, packing them closely together.
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To make the tartare dressing, combine the lemon zest and the rest of the juice and oil with the dill, parsley, capers, cornichons and some seasoning. Set aside.
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Season the sardines really well, then carefully lift them onto a hot barbecue. Cook for 3-4 mins on each side, carefully lifting the skewers to turn them, then transfer to a serving plate. Spoon over a little dressing and serve the rest on the side.
