Butterflied Sardines Stuffed with Raisin and Caper Crumbs
One of my favourite little fish to grill. A touch fiddly to assemble but very speedy to cook and they make a great lunch or snack. The crumbly, crispy filling will very much want to fall out so cooking these on a perforated grill tray is a great idea because you will minimise bits lost to the fire. You could also cook them on a chapa or in a frying pan but you would lose a little of that smoky charm from a direct hit of heat from the fire. You will need about eight metal skewers. The double-skewer trick is good here to keep everything secure.
Ingredients
2 tbsp olive oil
50g fresh breadcrumbs
A few sprigs of thyme, leaves picked
1 garlic clove, chopped
40g raisins, chopped
2 tbsp capers, chopped
1-2 tbsp dried chilli flakes (optional)
16 sardines, butterfly filleted, or buy them ready butterflied from the fishmonger
A drizzle of olive oil
Flaked sea salt and freshly ground black pepper
You also need 8-10 metal skewers
Method
1. Set a small frying pan over a medium high heat on the hob, or on to the barbecue above the fire if you already have one lit. Pour in the olive oil and add the breadcrumbs and thyme leaves, frying for a few minutes until golden and crispy.
2. Stir through the garlic, raisins and capers and season with the chilli flakes, if using, along with a grind of salt and pepper. Fry for another minute or so just to cook the garlic a little, then tip into a bowl to cool.
3. Get the barbecue ready for direct grilling and set a grill tray over the fire to heat up.
4. Spread out the sardine fillets skin-side down on a board, lining them up snugly together, and sprinkle the crumbs over each fillet.
5. Starting at the head end of each fillet, roll up tightly towards the tail. When they are all rolled, thread a double row of skewers through to secure them shut – you should be able to line up 3 or 4 rolls per skewer depending on the size.
6. Drizzle with olive oil and sprinkle over a little salt, then rest on the hot grill tray. Cook for a couple of minutes on each side until crispy. Serve immediately.
Scorched by Genevieve Taylor (Quadrille, £25), Photography © Jason Ingram
More Recipes Ideas
Method
1. Set a small frying pan over a medium high heat on the hob, or on to the barbecue above the fire if you already have one lit. Pour in the olive oil and add the breadcrumbs and thyme leaves, frying for a few minutes until golden and crispy.
2. Stir through the garlic, raisins and capers and season with the chilli flakes, if using, along with a grind of salt and pepper. Fry for another minute or so just to cook the garlic a little, then tip into a bowl to cool.
3. Get the barbecue ready for direct grilling and set a grill tray over the fire to heat up.
4. Spread out the sardine fillets skin-side down on a board, lining them up snugly together, and sprinkle the crumbs over each fillet.
5. Starting at the head end of each fillet, roll up tightly towards the tail. When they are all rolled, thread a double row of skewers through to secure them shut – you should be able to line up 3 or 4 rolls per skewer depending on the size.
6. Drizzle with olive oil and sprinkle over a little salt, then rest on the hot grill tray. Cook for a couple of minutes on each side until crispy. Serve immediately.
Scorched by Genevieve Taylor (Quadrille, £25), Photography © Jason Ingram
