Sardine Gratin

Ingredients

• 1 kg sardines
• 3 cloves garlic
• 1 bunch parsley (large)
• 4 anchovy fillets in oil
• 80 g breadcrumbs
• 2 tbsp freshly grated Pecorino or Parmesan
• 2 Eggs
• Salt
• freshly ground pepper
• 1 untreated lemon
• 2 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Wash the sardines and trim off the heads. Slice each fish open on the belly, unfold it, and remove the central spine. Rinse under running water and pat dry thoroughly. Then finely chop with a large heavy knife.

3. 3.

   Peel and finely slice the garlic. Wash the parsley and shake dry. Remove the leaves and finely chop them. Smash the anchovy fillets with a fork.

4. 4.

   Mix the sardines with garlic, parsley, anchovies, breadcrumbs, cheese, and eggs; season with salt and pepper.

5. 5.

   Lightly oil a fire‑proof dish at least 2 cm high. Pour in the mixture. Wash the lemon hot and dry it. Slice thinly and lay over the sardine mixture, drizzling with remaining olive oil.

6. 6.

   Bake the gratin in the hot oven for 35–40 minutes. Let cool.