Inspired by her childhood memories of spending summers by the Adriatic Sea, watching the sun set while grilling sardines beachside, this is Raca's favourite fish dish.
Preparation
8 sardines, descaled and gutted
6 tablespoons extra-virgin olive oil
3 garlic cloves, minced
3 tablespoons yellow onions, chopped
1 tablespoon dill, roughly chopped
3 cups of mini potatoes
1 bunch Swiss chard
1 cup of ajvar (a Serbian red-pepper sauce found at European grocers and delis)
1 lemon, squeezed
3 tablespoons chopped parsley
6 pieces of white anchovy
Kosher salt and fresh ground black pepper
In a mixing bowl, marinate sardines with olive oil, half of the garlic and 1 tablespoon of chopped parsley. Set aside to chill in the fridge for one hour.
In a medium-sized pot, boil potatoes and season with salt. Once the potatoes are cooked, remove from water and set aside to cool. Remove the skin and cut into thick coins.
Toss with kosher salt, olive oil, two tablespoons of parsley, white anchovy and dill.
In a medium pot, boil seasoned water and blanch Swiss chard for 2 minutes.
Remove the chard from water and shock in ice cold water. Remove from water after 1 minute. In a medium-sized non-stick pan, sauté onions, the rest of the garlic, swiss chard and add lemon juice. Season with Kosher salt and fresh black pepper. Set aside.
On a hot griddle skillet, place the sardines and grill until cooked (approximately 3 minutes on each side) season with kosher salt and fresh black pepper.
Serve on a family-style platter with the Swiss chard and potatoes on the bottom and sardines on top. Serve with ajvar.
