Charcoal sardines in saffron vinegar and almond oil
SERVES 4 AS A STARTER, OR 2 AS A MAIN
“The saffron vinegar brings an elegant floral sweetness that perfectly complements the savoury minerality of the grilled sardines and the subtle almond oil,” says Niland. “These flavours also work well with anchovies or mackerel.”
8 sardines, gutted, head and tail on
80 ml (⅓ cup) grapeseed oil
1 tbsp almond oil Fish sauce, to tasteSlivered almonds, to garnish SAFFRON VINEGAR Small pinch of saffron threads
1 litre (4 cups) chardonnay vinegar
1 For saffron vinegar, combine saffron and vinegar in a sterile jar or airtight container. Stir to combine and store at room temperature for 24 hours.
2 Preheat a chargrill pan over high heat or a charcoal grill with evenly burnt-down embers.
3 Individually thread sardines onto a metal or soaked bamboo skewer. Brush with oil and season with salt.
4 Grill for approximately 1 minute on each side, or until evenly coloured and flesh is warm to the touch. Transfer fish to a plate using an offset spatula. While you want the skin to be well coloured, it is critical that the sardines are still a little underdone. The saffron vinegar will finish off the cooking process.
Leave the fish to rest for 2 minutes.
5 Brush sardines with almond oil and season with salt and a touch of pepper. Dress with a spoonful of saffron vinegar, fish sauce to taste, and a few drops of almond oil; top with slivered almonds.