Sardines beccafico with vegetable tartare and mint sauce
1 kg sardine
100 g breadcrumbs
40 g desalted anchovie
40 g raisin
30 g pine nut
50 g parsley
80 ml extra virgin olive oil
10 g sugar
One bay leaf
For the sauce
20 g mint
40 ml extra virgin olive oil
For the tartare
50 g carrot
50 g zucchini
50 g bell pepper
100 ml extra virgin olive oil
Cut off the head of the sardines, remove scales and clean carefully.
Open the sardines and remove fishbones, taking care to leave the fillets attached.
Wash the flattened fillets and let water drip off.
Brown the breadcrumbs in a little oil in a saucepan.
Once brown, add chopped anchovies, pine kernels, and raisins which were previously soaked in water.
Add chopped parsley to the mixture, crushed bay leaf, and season with salt and pepper. The mixture should be well blended but not too liquid.
On the oven tray place a tin mould lined with grease proof paper.
Place sardine fillets inside the tin mould pressing them evenly to the sides.
Pour the mixture into the mould.
Press the mixture lightly down and cover it by joining the sardines. In oven at 180°C for 10 minutes.
Serve the dish after seasoning with oil and parsley, accompanied with the mint sauce and the vegetable tartare (with the raw vegetables finely chopped).