Sardine skin blistering on a hot grill, a drift of smoke, lemon wedges at the ready: a pinch of Les Terres Blanches’ Fleur de Sel Algarve, hand-harvested on Portugal’s sunny southern coast, adds its clean, mineral crunch and briny finish.
Serves 4 · 20 min
- Rinse 16 fresh gutted sardines, pat them dry and brush them with olive oil.
- Grill over high heat, on a barbecue or in a grill pan, for 3 to 4 minutes per side, until the skin is crisp and the flesh is opaque right to the bone.
- Arrange on a platter with lemon wedges and chopped parsley.
- Sprinkle with a pinch of the Algarve fleur de sel and serve with crusty bread and steamed potatoes.
The star of this recipe: Fleur de Sel Algarve, by Les Terres Blanches.
