You need something brilliant to go with Kyperounda Petritis
. While this sardine recipe is really simple to make, it doesn’t compromise on flavour. The oiliness of the fish matches the touch of vanilla in the Petritis, while you need the salsa verde to stand up to its zinging acidity.
- 8 sardines, butterflied
- One lemon
- 350g baby new potatoes
- A generous handful of rocket
- 3 spring onions
- 3 tbsp creme fraiche
- 1 tsp wholegrain mustard
- Olive oil, for grilling
For the salsa verde:
- A small bunch of parsley
- A small bunch of basil
- 1 shallot
- 3 anchovies
- 120ml good-quality olive oil
- To make the salsa verde, roughly chop the parsley, basil, anchovies and shallot. Pulse these in a blender along with 120ml olive oil, the zest of the lemon and half its juice until it reaches a pesto-like consistency.
- Bring a large saucepan of salted water to the boil. Chop your potatoes into two of three pieces each (depending on size), add to the pan and cook until tender (around 12-15 minutes).
- When the potatoes are tender, drain them and toss through the rocket so that it wilts slightly. Mix together the creme fraiche, mustard, a pinch of black pepper and 1 tbsp cold water. Stir through the potato and rocket mix, and garnish with finely chopped spring onions.
- Pat the skin of the sardines dry, and season with salt and pepper. Heat a griddle pan to a high heat, brush it with the remaining olive oil then add the sardines, skin side down. Cook for around a minute on the skin side, then carefully turn over and cook for a further 30 seconds.
- Spoon the salsa verde over the sardine fillets, and serve with the potato salad.