Stuffed and Fried Lake Sardines, with Salad from the Garden with Chestnut Honey

Method

1. 01 /

   If you have not purchased fish that is already filleted, start with filleting. Wash and scale the fish gently, using the back of the knife to avoid breaking the flesh. Gut the sardines and wash them really well in water to remove all impurities. Place the sardines on the work surface and score the back on both sides. Carefully remove the backbone and any remaining entrails, without removing the head so that the shape of the fish is left intact. Then wash the sardines with cold running water and finally dry them. You can decide to fillet the sardines completely, obtaining normal fillets: After having scaled and gutted the fish as above, place it on the work surface and score both sides on the back, cutting off the head and removing the backbone. Wash and dry the fillets obtained.

2. 02 /

   Prepare the filling: put the breadcrumbs in a bowl and add the cheese. In the area of Lake Garda, Grana Padano is more widely used than Parmigiano Reggiano, which would still be fine. Also add the chopped parsley and chopped garlic, a small clove so as not to overpower the other ingredients with its intense flavour. Dilute the egg with the milk in a small bowl, adding a pinch of salt and add everything to the breadcrumbs. Mix well and add the extra virgin olive oil and freshly ground pepper. Continue to mix until the ingredients are perfectly blended together, adding a drop of milk in case the mixture is too stiff and not very creamy.

3. 03 /

   Stuff and bread the sardines: fill the stomach of the sardines and, with your hands, gently compact the filling inside. Place the sardines on a plate and, always carefully, close the filling inside the stomach. If you have fillets, place the first one on the work surface. Collect a little of the filling and give it a shape similar to the fillet, working it with your hands to make it even. Place the filling on the fillet, press a little, then close with the other fillet, as if it were a sandwich. Move on to breading, placing either the whole sardines or the fillets first in the flour then in the beaten egg.

4. 04 /

   Cook the sardines: put the extra virgin olive oil in a pan and when it is hot, add the sardines, a few at a time so as not to lower the temperature of the frying oil too much. Gently turn the sardines when the golden crust forms on the underside. This takes approximately a couple of minutes. Continue cooking and, if using whole sardines, collect the oil with a spoon and pour it on the part not in contact with the pan for a more even cooking. When both sides are golden brown, check the internal cooking as well: if you see that the fishbones are still a little red, lower the heat to prevent the sardines from burning on the outside.

5. 05 /

   Prepare the side dish: wash, cut and dry the salad. Prepare the dressing by combining the chestnut honey, salt, white balsamic vinegar, finishing with the extra virgin olive oil. Stir vigorously, almost an emulsion should form.

6. 06 /

   To serve: Place the salad and fried sardines on a serving dish and finish with the oil, honey and balsamic vinegar dressing.