How to Make Turkish Sardines in Grape Vine Leaves Asian Cooking Recipe Cuisine
Turkey Sardines in Grape Vine Leaves (Sardalya Sarmasi)
Recipe Makes for 6 Servings:
24 fresh sardines
salt, for sprinkling
24 fresh or preserved grape vine leaves
1/3 cup olive oil
freshly ground black pepper, to season
lemon slices, to serve
Directions:
Twist the heads off the sardines, gut them and rinse under cold running water. Drain and dry with paper towels.
Spread the sardines on a dish and sprinkle each side with salt. Cover and leave for 20-30 minutes.
Rinse the vine leaves in cold water, then drain and pat dry with paper towels. Remove any stems if present.
Spread a vine leaf on a work surface, shiny side down, and brush with olive oil. Lay a sardine across the base of the leaf, sprinkle the sardine with pepper and dab with a little oil.
Roll up firmly and place on a hinged barbecue grill basket. Repeat with the remaining sardines and vine leaves.
Close the grill basket and brush the outside rolls with oil. Cook over glowing charcoal for 2-3 minutes on each side.
Arrange on a platter and serve immediately, with plenty of lemon.
*The vine leaves are not to be eaten and are use to impart a pleasing and unusual flavour to the fish.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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