Portuguese Grilled Sardines

Ingredients

• 25 g raisins
• 175 g fresh spinach leaves
• 2 shallots
• 2 Garlic cloves
• 8 sardines (deboned and skinned, headless)
• 8 thyme sprigs
• 3 tbsp olive oil
• 50 ml dry sherry
• Salt
• black pepper

Instructions

1. 1.

   Soak the raisins in a little water for about 15 minutes.

2. 2.

   Remove thick stems from the spinach. Wash the leaves thoroughly in cold water and pat dry.

3. 3.

   Peel and finely dice the shallots and garlic cloves.

4. 4.

   Rinse the sardines cold, removing any remaining scales. Pat them dry carefully. Hold each fish with the belly up, gently spread the flesh apart, and grasp the back ribs at the head end with thumb and forefinger.

5. 5.

   Carefully pull the rib upward and remove it. (If this is too laborious, leave the rib in the fish; it is soft enough to eat.)

6. 6.

   Wash the thyme, shake dry, and place one sprig into the belly cavity of each sardine. Toss the fish in a shallow dish with 1 tbsp olive oil. Squeeze out excess water from the soaked raisins.

7. 7.

   Heat the remaining olive oil in a pan, sauté the shallots and garlic over low heat until translucent.

8. 8.

   Add the spinach and cook for 1 minute. Deglaze with sherry.

9. 9.

   Add the raisins and warm briefly. Season with salt and pepper.

10. 10.

    Preheat a grill pan, lightly season the sardines with salt and pepper, and grill each side for about 3 minutes at high heat. Distribute the grilled sardines on a plate with the spinach.