Serves 4
The saffron vinegar brings an elegant floral sweetness that perfectly complements the savoury minerality of the grilled sardines and the subtle almond oil.
These flavours also work with plenty of other small, richly flavoured fish such as anchovies or mackerel.
It is important that the whole sardines are rested for a couple of minutes after grilling to ensure the flesh comes away from the bone nicely.
Enjoy the sardines on their own like this to start the meal, or serve with glazed fennel and new potatoes for something more substantial.
Saffron vinegar
To make the saffron vinegar, add the saffron to the vinegar in a sterile mason (kilner) jar or clean airtight container. Stir to combine and store at room temperature for a minimum of 24 hours. The longer you leave this vinegar to develop, the better the flavour – it can be made well in advance and will keep indefinitely in the pantry, gradually becoming more flavourful. Use it in salad dressings.
Charcoal sardines
Either preheat a chargrill pan over high heat or prepare a charcoal grill with evenly burnt-down embers.
Thread the sardines onto metal or soaked bamboo skewers.
Brush the sardines with grapeseed oil and season with salt flakes.
Grill for approximately 1 minute on each side, or until evenly coloured and the flesh is warm to the touch.
Carefully tip the grill rack to free the fish onto a clean surface. Alternatively, use an offset spatula to free the sardines from the grill. While you want the skin to be well coloured, it is critical that the sardines are still a little underdone. (Note: the saffron vinegar will finish the ‘cooking’ process.)
Leave the fish to rest for 2 minutes.
To serve
Brush the sardines with almond oil and season with a little more salt and a touch of pepper, then place them in the centre of the plate.
Dress with a liberal spoonful of saffron vinegar, garum or fish sauce to taste, and a few drops of almond oil. Top with a few slivered almonds (optional).
