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Charcoal sardines
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Elegant saffron vinegar and almond oil elevate grilled sardines to a sophisticated dish. Rest after grilling for optimal results. Serve alone or with glazed fennel and new potatoes.
Ingredients:
  • 8 sardines from sustainable sources
  • 80 ml (2½ fl oz/⅓ cup) grapeseed oil
  • sea salt flakes and freshly cracked black pepper
  • 1 tablespoon almond oil
  • garum (see tip) or fish sauce, to taste
  • slivered almonds, to garnish (optional)

  • 1 small pinch of saffron threads
  • 1 litre (34 fl oz/4 cups) chardonnay
  • vinegar
Instructions:
  • For the saffron vinegar, combine saffron and vinegar in a sterile Mason jar or airtight container. Let it sit at room temperature for at least 24 hours to develop flavor. The longer it sits, the better it gets. This vinegar can be made ahead and stored indefinitely in the pantry for more flavor. Use it for salad dressings. Preheat a chargrill pan or charcoal grill. Skewer sardines on metal or soaked bamboo skewers. Brush with grapeseed oil, sprinkle with salt, and grill for about 1 minute per side until evenly colored and warm. Gently remove sardines from the grill. Let the sardines rest for 2 minutes. Brush sardines with almond oil, season with more salt and a touch of pepper. Place on a plate and top with saffron vinegar, garum or fish sauce, a few drops of almond oil, and optional slivered almonds. Enjoy!

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