Grilled sardines, in black and white by Laurent Mariotte

Ingredients

4 servings

• 800 g medium-sized sardines (scaled if necessary by your fishmonger)
• coarse grey sea salt
• 1 tablespoon herbes de Provence
• 1 jar of black tapenade or black olive cream
• 1 lemon
• 1 tub of Greek yogurt
• olive oil

Steps

1. 1

   Heat the barbecue coals or turn on your gas barbecue. Rub the sardines with the coarse salt, rinse them, and dry them. Place them in a shallow dish. Season with a drizzle of olive oil and herbes de Provence and coat them.

2. 2

   Arrange them side by side on the reversible grill, close the grill, and place it on the gas or charcoal barbecue. With a gas BBQ: count on 7 to 8 minutes, then flip and cook for another 7 to 8 minutes. With a charcoal BBQ: count on 3 to 4 minutes, then flip and cook for another 3 to 4 minutes.

3. 3

   Prepare the two bowls of sauce: mix half the lemon juice with the olive cream and the other half with the Greek yogurt. Season the yogurt sauce with salt and pepper.

4. 4

   Take the sardines off the grill and serve on a wooden board with the sauces. Enjoy without delay.