Sardines with Chermoula

4 persons | Shichirin, Fish and shellfish | Fish | Appetizer

Prep time

• Place the sardines in coarse sea salt, let it soak for 20 minutes.
   
• Light a medium amount of Binchotan, open the sliders of the Shichirin two-thirds of the way and let it come up to temperature well. When the Shichirin is up to temperature place the Yakitori bars.  

Preparation

• Skewer the sardines on 3 skewers and place on the Yakitori bars. Grill for about 3-5 minutes per side, until the skin is crispy.
   
• Meanwhile, make the chermoula using a mortar. Add the coriander and parsley to the mortar. Mortar with a dash of oil to form a paste.
   
• Then add a grated clove of garlic and the zest of ½ lemon to the chermoula. Garnish with Japanese Smoked Salt, Japanese Szechuan Pepper, BBQ herbs and cumin seeds. Then mix everything well and finish with a little olive oil and juice of the lemon.
   
• Finally, serve the grilled sardines with the chermoula and top with Japanese Szechuan Pepper.
   

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