Grilled Sardines with preserved lemons and bone marrow toasts

Seasonal Food (October): Lemons

Sardines are utterly scrumptious with their oily rich flavours. Preserved lemon then steps in with a mellow salty sour burst, and bone marrow with its tremendously rich and meaty primeval flavours altogether make a good all round lunch or a hefty starter.

Bone marrow is a thrifty treat for those willing to make the effort, ask your butcher while buying your weekly meat and your might even get them for free! Sourdough makes a great toast even when its a week old. It doesn’t stale like a normal bread but simply drys and becomes more developed in flavour.

6 sardine fillets per person
1kg Marrow bones would be generous for 4 toasts (optional)
½ Preserved lemon, remove the pulp and slice the rind
Parsley, roughly chopped

Cooking time 20 minutes

Preheat the oven to 180 C

  • Place your pieces of bone marrow upright in a baking tray into a hot oven and roast for 15-20mins till they’re brown and bubbling in the middle. While the bones are roasting, cut your toasts and pop them in the toaster ready to grill.
  • Now put a sturdy frying pan or griddle on the heat and bring it up to temperature.  Pop your toasts down. Season the pan with oil and a little salt, before placing the fillets into the slightly smokey oil. The fillets will take about 1 minute on each side.
  • While they crackle in the pan, scoop out some bone marrow and spread it generously on your toasts. Pile the sardines on top with a generous throw of parsley and preserved lemon. Enjoy with a glass of Sauvignon Blanc.

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