Roasted sardines and red pepper salad

For the sardines/anchovies:

• Clean the sardines and make fillets, remove all the bones with the help of some tweezers.

For the peppers:

• Roast the peppers, peel, cut into 1x1 cm dice or 1/2 cm strips.
• Add the Modena vinegar reduction, boil everything for a few minutes and add salt.

For the tomato bread:

• Dry the bread on the stove.
• Spread with garlic and tomato.
• Cut the bread into small pieces and dry again on the stove.
• Slices can also be made.

For the bouquetiere of fresh vegetables + white leek cut into julienne and the vinaigrette sauce for the dressing.

For the parsley sauce

SET UP

• Grill the sardine loins on the hot grill with the skin facing down.
• Move them to a tray, sprinkle with Modena vinegar and put in the oven for a few seconds to finish off cooking.
• Heat up the peppers.
• On top of peppers place the sardines with the skin facing up add the pieces of tomato bread or slices.
• Add the dressed bouquetiere of vegetables, forming a mound with all the ingredients on top
• Decorate the dish with parsley sauce.