Name: Grilled sardines with skordalia
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 kg sardines gutted; 30.00 ml fresh chillies 573; sea salt; 6.00 tomatoes ripe, vine; 4.00 potatoes boiled; 8.00 garlic cloves, chopped; 30.00 ml fresh parsley; salt and freshly ground black pepper; 170.00 ml fresh chillies 573; 65.00 ml lemon juice

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Ingredients (10)

1.00 kg	sardines — gutted
30.00 ml	fresh chillies — 573
	sea salt
6.00	tomatoes — ripe, vine

SKORDALIA

4.00	potatoes — boiled
8.00	garlic — cloves, chopped
30.00 ml	fresh parsley
	salt and freshly ground black pepper
170.00 ml	fresh chillies — 573
65.00 ml	lemon juice

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Method:

Rinse sardines in cold water and leave to dry on paper towels. Rub olive oil and salt over. Place sardines on a greased baking sheet and grill for 2 minutes on each side (or braai them).

Preheat oven to 180 ºC.

Place tomatoes in a well-oiled ovenproof dish, dot with oil and season lightly, then roast until they wrinkle (about 30 minutes).

SKORDALIA: Skin potatoes, cut flesh into chunks and purée with garlic, parsley, salt and pepper until smooth, gradually adding olive oil and lemon juice, alternately. Stand at room temperature for 1 hour before serving or refrigerate overnight.

Serve sardines and tomatoes with skordalia.