Taki's Sardines: Sardeles Takis (Cat Cora) |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 pounds (about 16 to 20) small sardines |
1 pound gray sea salt, dried and ground |
2 ounces lemon juice (from about 2 lemons) |
2 ounces olive oil |
1 tablespoon finely chopped oregano |
4 tomatoes, sliced |
20 kalamata olives, pitted |
1 small loaf rustic bread, sliced |
Directions:
1. Clean the sardines by cutting the heads and tails off with a scissors. Then, cut down the backbone to open the fish. Do not slice completely through. Remove the bone.
2. Coat the insides of the sardines with a covering of gray salt and close the fillet. Coat the outside with salt, and place in a shallow, small plate. Cover and place in the refrigerator for 12 hours.
3. Rinse well and slice in half to separate the fillets.
4. In a small bowl, whisk the lemon juice, olive oil, and oregano together. On a platter, lay the tomatoes out and place the sardine fillets on top. Pour the lemon mixture over the fish. Toss olives on top and serve with the rustic bread for meze.
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