Sesame sardines with carrot salad
Instructions:
- For the carrot salad:
- 2 carrots;
- 2 tsp Dijon mustard;
- 2 tbsp extra-virgin olive oil;
- 2 tsp sherry vinegar;
- 1 sprig fresh mint.
- To scale each fish, run the back of a knife firmly along the length of the body from tail to head. This is best done under cold running water. Use kitchen scissors to remove the head.
- Using a very sharp knife, open the sardine from the belly side and remove the backbone. Rinse under cold water to remove any blood.
- Put the sesame seeds onto a plate. Coat the skin side of the sardines with sesame seeds.
- Slice the carrots very thinly using a mandoline or vegetable peeler.
- To make the vinaigrette, put the mustard in a small bowl, and whisk in the oil.
- Then whisk in the sherry vinegar.
- Finely chop the mint leaves.
- Stir them into the vinaigrette.
- Place a nonstick frying pan over medium heat, then add the oil. Season the sardines with salt.
- Fry on both sides for 1 minute, or until golden brown and juicy.
- Transfer the sardines to a plate, then squeeze over the juice of the lemon.
- Toss the carrot slices with the vinaigrette.
- Season with salt.
- Serve the sardines with the carrot salad.