On the Coals BBQ Skewered Sardines "on Toast" I Kasai Grills | Recipe by sousvidetools.com

On the Coals BBQ Skewered Sardines “on Toast” I Kasai Grills

SERVES: 4

Ingredients

For the Sardines:

6 fresh sardines, gutted and scaled
Olive oil
Sea salt & pepper
Lemon zest

For the Toast:

4 slices of sourdough bread
1 garlic clove (for rubbing)
Olive oil

For the Salsa Verde:

1tsp fennel seeds
1tsp chilli flakes
1tsp coriander seeds
250ml rapeseed oil
20g thyme, leaves picked
10g rosemary, picked
50g lovage leaves, chopped
100g parsley, chopped
1tbsp Dijon mustard
Juice and zest 2 lemons

Romesco Sauce:

2 medium ripe tomatoes (or 1 cup canned roasted tomatoes)
1 red bell pepper (or 1–2 roasted piquillo peppers)
2 cloves garlic, peeled
¼ cup toasted almonds
¼ cup toasted hazelnuts (or use all almonds if preferred)
1 slice stale bread (or 1 tbsp breadcrumbs)
1–2 tbsp sherry vinegar (to taste)
½ cup extra virgin olive oil
½ tsp smoked paprika (pimentón)
Salt to taste
Optional: a small dried ñora or ancho chili (rehydrated and seeded)

Equipment

Medium Wide Kasai Konro Grill with Stainless Steel Frame V2

Method

In On the Coals: BBQ Skewered Sardines “on Toast”, Tommy Banks reimagines a simple seaside classic through the primal energy of open-fire cooking. Sardines, fresh and glistening, are skewered and grilled over glowing embers until their skin blisters and crisps, releasing rich, smoky aromas that speak of the coast and the countryside alike.

Prep Sardines: Thread 3 sardines per double skewer (head-to-tail). Brush with olive oil, season with salt, pepper, and lemon zest.

Grill on the Kasai: Cook directly over medium heat, turning once, for 2–3 minutes per side until crisp-skinned and cooked through.

Toast the Bread: Brush sourdough with olive oil and grill until charred and golden. Rub lightly with garlic.

For The Salsa Verde: Blend the ingredients into a chunky salsa, finish with extra oil if needed.

For The Romesco sauce: Roast the tomatoes, red pepper, and garlic until blistered and
softened. Toast almonds, hazelnuts, and bread until golden. Combine all ingredients and then blend until smooth.

To Serve: Spread generously the salsa on the toast. Place skewered sardines on top of the toast. Pipe over the sauce. Serve immediately while crisp.