As you may have guessed from previous posts Gemma is a HUGE fan of Porto. With its sunshine, port and beautiful landscape it’s a great destination to check out for a long weekend. However, top of the list was the seafood on offer. Sadly for us we can’t be flying off to Porto every weekend so with this recipe we have tried to bring a touch of portugal to our kitchen table back in South East London.
Sardines really don’t get enough love in the UK, which is sad as we have so many available to us in our waters! There is so much more to the humble sardine than being shoved into a can, and when cooked simply they really are phenomenal. These were Cornish from Prykes in Greenwich (an added bonus for Gemma) and were so full of flavour.You don’t need a lot to make them taste incredible, simply just some salt, olive oil and lemon. The simplest seafood recipe can be the best.
Sardines are crammed with omega 3 oils, as well as being a great source of protein. You want the fish to be firm, with shiny skin and bright eyes to show that the fish is fresh. Prykes never lets us down so these were perfect!
Here, to recreate a meal Gemma had in Afurada in Porto, we have served them up with a simple potato salad, perfect for this time of year. We have cooked them under the grill until crispy, but these would be perfect on a bbq (as they were cooked in Afurada). There fisherman bring in their catches to the fishing village and huge bbq’s line the street with restaurants and families cooking up their chosen seafood. We hope with this recipe we have done it justice!
Ingredients (serves 2):
- 8 small sardines
- Sea salt
- One lemon
- Two potatoes
- Half a red onion
- Tablespoon of capers
- Tablespoon of mini gherkins
- Mayonnaise (you can make your own if feeling ambitious)
- Handful of parsley
- Start off by peeling the potatoes and chopping into eight.
- Get a pan of water boiling, add a pinch of salt and then the potatoes.
- Cook for around 10 minutes. You want the potatoes to be soft but not too mushy as otherwise they will fall apart in the salad. This will differ depending on the size of your pieces of potato so keep checking.
- Once done remove from the heat, drain the boiling water and rinse with cold water. Leave to cool.
- Finely chop half a red onion, the capers and the mini gherkins and parsley. Add to the cooled potatoes and mix with mayonnaise. Set to one side.
- On to the sardines. Drizzle in oil and sea salt (be very generous on this!) and then place underneath a hot grill.
- Grill until crisp on one side (will take around three minutes) and then flip and repeat.
- Remove from the grill and place onto your plate, alongside a generous spoonful of the potato salad. Serve with a couple slices of lemon.