Stuffed sardines with crushed potatoes

Serves 4

Ingredients:

1lb 5oz (600g) new potatoes

4 tbsp extra virgin olive oil

sea salt and ground black pepper

2 tbsp finely chopped fresh flat-leaf parsley

16 fresh sardine fillets

For the hazelnut stuffing:

3 tbsp olive oil

1 garlic clove, crushed

1¾oz (50g) hazelnuts, finely chopped

1oz (30g) fresh white bread crumbs

2 tbsp finely chopped fresh flat-leaf parsley

Method:

1 To make the crushed potatoes, put the potatoes in a large saucepan, and cover with cold water. Bring to a boil, and cook for 15–20 minutes until tender; drain. Arrange the potatoes on a flat tray and, with the flat side of a potato masher, crush slightly. Drizzle with the extra virgin olive oil, and season with salt and pepper. Sprinkle with the parsley. Cover and set aside.

2 To prepare the stuffing, heat the oil in a pan over low heat. Add the garlic, and cook for 30 seconds or until the garlic turns white. Add the hazelnuts, bread crumbs, and parsley, and cook for 5 minutes until bread crumbs are golden brown. Season again to taste.

3 Heat the barbecue or charcoal grill until hot. Rinse the sardine fillets, and pat dry with paper towels. Season with salt and pepper. Brush the grill with a little oil, and arrange half of the fillets skin-side down on top. (It is best to cook the sardines in 2 batches because they cook very quickly.) Grill over high heat for about 1 minute on each side. By the time you have placed the last fillet on the grill, the first one should be ready to turn. Transfer to a plate, and keep warm while you grill the remaining fillets.

4 To serve, divide half of the sardine fillets among 4 serving plates. Spoon a little of the hazelnut stuffing on top of each fillet, and cover with the remaining fillets. Put the potatoes into a serving bowl for your guests to help themselves. Serve immediately with a crisp, fresh salad.

Stuffed sardines with crushed potatoes