Griddled fresh sardines with a chilli, lemon and marjorain
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Spring Onions; (prepared and thinly | |
| ; sliced) | ||
| 1 | Red Chilli; (seeded and finely | |
| ; chopped) | ||
| 1 | Handful; ¥ | |
| 1 | litre | Fresh Marjorain or Oregano |
| 1 | Lemon; (zest and juice) | |
| 8 | tablespoons | Extra Virgin Olive Oil |
| 1 | teaspoon | Caster Sugar |
| 1 | Lemon; (cut into wedges) | |
| 4 | Stoned Black Olives | |
| 4 | Sprigs Flat Leaf Parsley | |
| Fresh Sardines | ||
| Sea Salt | ||
| Freshly Ground Black Pepper | ||
Directions
1. Fry the lamb until golden brown in a little oil and butter.
2. Peel and deseed the peppers, and soften in a little olive oil. Deglace the pan with balsamic vinegar.
3. Fry the aubergine (but don't cook all the way through).
4. Lay out a piece of silver foil.
5. Place the lamb in the middle with the tapenade spread on top.
6. Lay the vegetables around (except the courgettes).
7. Add the chopped rosemary, garlic, lamb stock and a little oil.
8. Seal up the parcel and bake in a hot oven (Gas Mark 7) for 10 - 15 minutes.
9. Remove and allow to rest for a further 5 minutes.
10. Serve with garlic and roasted courgettes.
11. Pour all the juices into a pan and add 1 teaspoon of tapenade, chopped rosemary and a little tomato puree.
12. Season and serve.
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.