Grilled sardines, in black and white by Laurent Mariotte Ingredients: olive oil - 800 g of - medium-sized sardine (scaled if necessary by your fishmonger) coarse gray salt - 1 tablespoon of - herbes de Provence - 1 pot of - black tapenade or black olive cream - 1 - lemon - 1 pot of - Greek yogurt.
Utensils： 1 grill- 1 board- 1 Barbecue- 1 dish-
Total time:
20 min
Preparation:
10 min -
Cooking:
10 min
Phase 1
Heat the barbecue embers or light your gas barbecue. Rub the sardines with the coarse salt, rinse them and dry them. Arrange them in a deep dish. Season with a drizzle of olive oil and Provence herbs and enrowatch them.
Phase 2
Arrange them side by side on the reversible grill, close the grill and place on the gas or charcoal barbecue. With the gas BBQ: Allow 7 to 8 minutes then turn over and again 7 to 8 minutes of cooking. With the charcoal BBQ: Allow 3 to 4 minutes then turn over and again 3 to 4 minutes of cooking.
Phase 3
Prepare the two bowls of sauce: mix half of the lemon juice with the olive cream and the other half with the Greek yogurt. Salt and pepper the yogurt sauce.
Phase 4
Remove the sardines from the grill and arrange on a wooden board with the sauces. Enjoy without further delay.
Utensils： 1 grill- 1 board- 1 Barbecue- 1 dish-
Total time:
20 min
Preparation:
10 min -
Cooking:
10 min
Phase 1
Heat the barbecue embers or light your gas barbecue. Rub the sardines with the coarse salt, rinse them and dry them. Arrange them in a deep dish. Season with a drizzle of olive oil and Provence herbs and enrowatch them.
Phase 2
Arrange them side by side on the reversible grill, close the grill and place on the gas or charcoal barbecue. With the gas BBQ: Allow 7 to 8 minutes then turn over and again 7 to 8 minutes of cooking. With the charcoal BBQ: Allow 3 to 4 minutes then turn over and again 3 to 4 minutes of cooking.
Phase 3
Prepare the two bowls of sauce: mix half of the lemon juice with the olive cream and the other half with the Greek yogurt. Salt and pepper the yogurt sauce.
Phase 4
Remove the sardines from the grill and arrange on a wooden board with the sauces. Enjoy without further delay.