One of the best things about Greek cuisine is that each table offers an opportunity to sample many different dishes. A range of dishes are often placed in the middle so every gets to helps themselves to a sample of each dish. Finally, the delicious juices can be mopped up with a hunk of crusty bread. Sardeles Lemonates is the perfect dish for sharing and should be a staple at any table.
Ingredients:
Olive oil for frying
5 large potatoes, peeled and sliced
3 cloves of garlic, thinly sliced
Half a hot chilli pepper (we like the green ones)
6 cups of cold water
1 kg of sardines, filleted (this is really easy but takes time. Cut the head off the sardine, hold the body in your hands and run your index finger down the belly taking out the guts of the fish. Run your finger down the belly for a second time until one fillet falls away from the bones. With a little gentle massaging the bones will come away in one piece leaving both fillets attached to each other.)
125 ml Olive oil (the good stuff - extra virgin)
30g butter
Juice of 2 lemons
1 bunch of flat-leaf parsley, finely chopped
Salt
Method:
Lightly brown the potatoes, garlic and chilli-pepper in a little oil, pour in the cold water and boil for about 30 mins.
Reduce the temperature, skim any foam and boil for a further 10 mins adding the sardines.
Finally add the butter, lemon juice, parsley and salt and serve.
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