Sardines with Chermoula

4 persons | Fish and shellfish | Fish | Appetizer

Preparation

Place the sardines in coarse sea salt for 20 minutes. Meanwhile, prepare the Shichirin with Acacia charcoal and Binchotan and place the Yakitori bars on top. Open the shutters of the Shichirin two-thirds of the way.

Skewer the sardines on 3 skewers and place them on the Yakitori bars. Grill about 3-5 minutes per side, until the skin is crispy.

Meanwhile, using a mortar, make the chermoula. Add the cilantro and parsley to the mortar. Mortar with a dash of oil and some Japanese Smoked Salt to make a paste.

Then add a grated clove of garlic and the zest of ½ lemon. Garnish with Japanese Smoked Salt, Japanese Szechuan Pepper, BBQ herbs and cumin seeds. Then mix everything together well and finish with a little olive oil and juice of the lemon.

Finally, serve the grilled sardines with the chermula and top with Japanese Szechuan Pepper.