This dish is a tribute to my sea, to the Adriatic. Sardines are blue fish, good, cheap and suitable for all blood groups. Are sardines au gratin a good idea as an appetizer, as an aperitif and as street food, served in a foil? They look fantastic to me, one leads to another! Gluten-free and dairy-free.
Time of realization: 30 minutes
Degree of difficulty (1 to 5): 1
Ingredients for people 2
500 g of sardines
2 slices of pea and hemp bread
1 sprig of rosemary
½ clove of garlic
grapeseed oil
whole sea salt
lemon peel
black pepper
Procedure for making sardines au gratin with rosemary
Cover a baking sheet with parchment paper and oil it lightly. Clean the sardines by removing the head and the bone, this operation is very simple: the bone comes off by itself simply by sliding with two fingers and pulling slightly to open them in half. Or take those already clean in the tray. Rinse the sardines and put them to drain. Toast the bread and blend it with the garlic without the core and a few needles of rosemary. Season with salt and add a grated lemon peel. Spread the mixture on a flat plate and pass the sardines in it, pressing to bread them.
Roll them up and stop them with a toothpick. Arrange them on the pan, season with a drizzle of oil and a pinch of salt, a few needles of rosemary and bake in the oven at 200 ° C for 15 minutes, checking the cooking, they must become golden without drying.
Serve immediately with lemon slices and a sprinkle of black pepper.
The recipe was made by Anna Tondini.
