butterfly sardines with lemony fennel salad.. Put the sardines on a grill tray covered with foil. Pour over the lemon juice and scatter with the parsley. Serve on the fennel and potato salad with wedges of lemon for squeezing over.
Serve with the orange and fennel salad. Trim the base and ends of the fennel bulbs, discarding the outer leaves if necessary and reserving the herby ends. In food processor fitted with the fine slicer disc attachment or a mandolin, thinly slice fennel, whole lemon, and red onion, and place in a bowl. You can have butterfly sardines with lemony fennel salad. using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of butterfly sardines with lemony fennel salad.
- You need 12 of sardines,butterflied.
- Prepare 2 of garlic cloves, peeled.
- Prepare 3 tbsp of olive oil.
- It's 2 small of fennel bulbs trimmed.
- Prepare 1 large of courgette.
- You need 1 of lemon,juice,and rind,grated.
- You need 1 tsp of dijon mustard.
- You need 3 tbsp of fresh dill, chopped.
Mix the lemon zest, chopped parsley and garlic together, then set aside. Pick the fronds from the fennel and set aside. Halve the fennel bulb and finely slice. Make the salad by mixing the sliced fennel and fronds with the pine nuts, raisins, olives, and whole parsley leaves.
butterfly sardines with lemony fennel salad. instructions
- pat the fish with kitchen paper.Halves one garlic clove and rub over the sardines.Brush with some oil and chill..
- Thinly slice the fennel lengthways and slice the courgette on the diagonal.Brush the vegtables with a purple oil and season with salt and pepper..
- crush the other garlic clove and whisk into the remaining oil with the lemon juice and rind,mustard and 2tbsp of the dill.Barbecue the Veg for 3-4 mins each side,until tender,then add to the dressing..
- barbecue the sardines for 3-4 mind each side,until cooked through and the fish flakes easily with a fork. serve with Veg and scatter with dill..
Dress with the olive oil and lemon juice. Georgina serves up a stunning roasted fennel and sardine salad recipe, flavoured with preserved lemons, olives and croutons for a quick and easy lunch. Place the fennel slices (fronds and all), garlic, preserved lemons and half of the rapeseed oil on a small baking tray and season well. Spread tomato mayonnaise over toast and top each with a few sardines and some fennel salad. Italians enjoy fresh slices of fennel bulb simply dressed with lemon juice, salt and olive oil as the first course of meal.
