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Sardines, Moroccan "Stuffed"




Source of Recipe


From Delores Elhabbassi, Dar Essalam


Recipe Introduction


Makes 4 servings

Morocco is the world's top exporter of canned sardines, so it's no surprise they know their way around this little fish. This traditional recipe sandwiches charmoula, a bright North African herbal pesto, between two butterflied sardine fillets.



List of Ingredients




1/2 bunch fresh cilantro, finely chopped
1/4 teaspoon ground coriander
3 cloves garlic, pressed
1 tablespoon paprika
1 1/2 teaspoons ground cumin
Salt
Pinch cayenne pepper
1 serrano or Thai chile, finely minced (optional, or to taste)
Pinch of saffron threads, crumbled with fingers
1 1/2 tablespoons olive oil
Juice of 1/2 lemon
10 sardines, butterflied and filleted
1/2 cup all-purpose flour
Freshly ground black pepper
Vegetable oil for frying

Recipe



Mix together the cilantro, coriander, garlic, paprika, cumin, 1/2 teaspoon salt, cayenne, chile (if desired), saffron, olive oil and lemon juice to create the charmoula. Take a fillet, and place it skin side down. Spread a generous tablespoon of charmoula over the fillet, and then top with a second fillet. Repeat with the remaining sardines and charmoula. Add flour to a pie plate or other shallow dish and season with salt and pepper. Dredge the stuffed sardines in the flour, shaking off the excess.

In a skillet heat the oil over medium heat. When hot, fry the sandwiched sardines until golden brown, then flip and fry on the other side (about 5 minutes per side). The fried sardines can be eaten warm or at room temperature, or tucked inside a baguette for a Moroccan sandwich.