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.

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

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.

Buy The Natural Cook Now!

THE NATURAL COOK

For more of my world inspired seasonal recipes buy my book here.

SUBSCRIBE

Local, Seasonal, Organic...

Sign up now and recieve a free recipe from the book!

Causes we love & support...

Slow Food Chef Alliance Fairshare Fish Fight Friends of the Earth The Sustainable Restaurant Assosiation Action Against Hunger
%d bloggers like this: