Grilled Sardines Wrapped in Smoked Bacon and Wild Garlic with Wild Garlic Persillade
Persillade is very simple parsley seasoning, traditionally made using parsley, shallots and garlic. It can be used raw or cooked and goes really well with all sorts of different fish dishes, as well as roast meats such as lamb or veal. In my recipe I substitute some of the parsley and garlic with wild garlic and add a couple of anchovy fillets to give it a bit of a kick. 
Serves 4 

Ingredients

8 whole sardines
16 wild garlic leaves  
8 rashers smoked streaky bacon 

For the persillade 

2 large shallots 
Bunch fresh flat leaf parsley 
4 wild garlic leaves
1 clove garlic 
2 lemons
4 anchovy fillets 
sea salt
50g extra virgin olive oil 

Fresh lemon wedges 

Method 

Remove all the scales from the sardines, make an incision in the belly, and then clean out the inside and wash under cold water, pat dry on kitchen paper. 

Wash all of the wild garlic leaves and lay 16 out flat separately. Wrap each sardine in 4 leaves of garlic and two rashers of bacon, so it covers the whole fish. Lay all the sardines on a greased baking tray and brush the top of the sardines with a little oil. 


To make the persillade, peel and finely chop the shallot, finely chop the parsley and the wild garlic leaves. Crush the clove of garlic with the anchovy and a little sea salt in a pestle and mortar. Mix all the ingredients together and finish with a squeeze of lemon and a drizzle of olive oil. 

Grill the sardines for 4 – 5 minutes on each side, and finish with a squeeze of lemon. They are also great cooked on the BBQ. 

Serve with a spoon of the persillade and some fresh lemon wedges. 



PUBLISHED :March 2019
TAGS : RECIPESSPRINGFOODKITCHENGARDEN
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