Sardines marinated in olive oil and lemon
First of all prepare a ratatouille with the aubergine, courgettes, red pepper and tomatoes. Cook until thick with the thyme, bay leaves and garlic.
Leave to cool.
Remove the scales from the sardines without twisting them and wash them under running water. Filet them without keeping the head and split them gently at the belly.
Arrange the sardines on a dish; season with salt and pepper, cayenne pepper, lemon and olive oil.
Leave to marinate for about 30 minutes.
Line ramekins with the sardines.
Add the cold ratatouille and fold over the top.
Leave the ramekins under a weight for about 12h.
Demould and serve cold.
This wine is suited to the dish as it is light and perfumed.
Preparation time: 45 minutes
Cooking time: 45 minutes for the ratatouille
- 25, 25 to 30g sardines
- The juice of 4 lemons
- 10 tablespoons of virgin olive oil
- 1 aubergine, courgettes
- 1 red pepper
- 2 big tomatoes, peeled and chopped roughly
- 1 clove of garlic, thyme, bay leaves, salt, pepper.
- Beaujolais rosé