Espetos de Sardinas
Espetos de Sardinas are a traditional Spanish dish featuring fresh sardines skewered and grilled over an open flame. This simple preparation highlights the natural flavors of the fish with just a touch of salt and olive oil.
En original opskrift af Forkin
- Tid i alt
- 25 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde fisk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 12 stk.sardine, fresh, cleaned, scales on
- 1 spsk.sea salt
- 2 spsk.olive oil
for serving
- 2 stk.lemon, cut into wedges
Udstyr
skewers · tongs · grill
Fremgangsmåde
Trin for trin
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Kokkens note: Soaking skewers is crucial for even cooking and preventing splintering.
- 2
Carefully skewer the sardines through the eyes, ensuring they are evenly spaced and secure on the skewer.
Ca. 5 min.
Kokkens note: Traditionally, 3-4 sardines are placed on each skewer. Keep the scales on as they help protect the delicate flesh during grilling.
- 3
Season both sides of the skewered sardines generously with sea salt.
Ca. 1 min.
- 4
Prepare your grill for medium-high heat, ideally using wood or charcoal for authentic flavor.
Ca. 5 min.
Kokkens note: The traditional method involves grilling over an olive wood fire on a sand pit, but a regular grill works well.
- 5
Brush the sardines with olive oil just before placing them on the grill.
Ca. 1 min.
- 6
Grill the sardines for 4-5 minutes per side, or until the skin is crispy and slightly charred, and the fish is cooked through.
Ca. 10 min.
Kokkens note: Sardines cook quickly; be careful not to overcook them as they can dry out.
- 7
Serve the Espetos de Sardinas immediately with fresh lemon wedges.
Bevar den gode smag
Store leftover cooked sardines in an airtight container in the refrigerator.
Gently reheat in a pan over low heat or in an oven until just warmed through.