SALTED SARDINE FILLETS WITH GLOBE ARTICHOKES ON GRILLED BREAD

(Serves 2)

INGREDIENTS: 11kg fresh whole sardines; 2kg best-quality rock salt; Chilled water, for soaking about 500ml; extra-virgin olive oil

To assemble:

2 slices of quality sourdough bread; 70ml extra-virgin olive oil; 1 garlic clove, peeled and halved; 6 baby globe artichokes, tough outer leaves and woody stems removed; zest and juice of 1 lemon; freshly cracked black pepper

METHOD:

1. To salt the sardines. Make a cut behind the head on both sides then remove the head.

2. Place a layer of rock salt in the bottom of a container. Add a layer of sardines, then rock salt, repeat until done. Finish with a layer of salt and leave it in the fridge for two weeks.

3. Fillet the sardines by making a clean cut along the frame and pulling out the fillet.

4. Soak the salty fillets in water, tasting every 15 minutes until happy, then pat dry, place in a container and cover with olive oil.

5. Rub bread with olive oil and toast under a medium grill for one minute, then rub with garlic, shave artichoke on top and place fillets on that. Squeeze with lemon and add pepper.