Instructions

Open the sardines and remove the central bone, season and keep. Cut the onion into fine julienne and dice the strawberries and watermelon.  Heat the oil over medium heat in a Magefesa Dutch Oven and poach the onion spiced with pink pepper.  When the onion is done to perfection, add the sugar, let it caramelize for some minutes and pour the water and vinegar in. Let it cook for 5 minutes over low heat, add the mustard and remove from the heating source. Incorporate the fruits to the still tepid marinade and let it marinade for about ten minutes.
Brown the sardines to taste on a Magefesa Prisma Teppanyaki grill with a bit of olive oil. We personally recommend leaving the core of the fish a bit raw. Serve the sardines on some varied salad leaves (rocket, lollo rosso lettuce, lamb’s lettuce, etc) and season with the watermelon and strawberries’ marinade. The marinade can be served either tepid or cold over the sardines.

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