Ingredients: Sardines, Salt
Suggestions: Bread, Baked potatoes, «Salada à montanheira»
Preparation: Fool anyone who thinks that for a good sardine just put the sardines on the grill ... No! To bake you should note some aspects: First, the sardine must be salted about 20 minutes before going to the grill. Second, the grill should be as clean as possible and should be "burned" in the coal flame for a few minutes. Third, the coal should burn 30 minutes before receiving the first sardines. Fourth, choose a good charcoal, it is essential for good coals. These should be hot at the point but not too much so as to avoid burning the fish. On the other hand, the grill, on the embers, must be very hot when receiving the fish, to avoid catching the sardines. Fifth, the sardine bakes little time, as a rule, five minutes each side are enough. Always follow the process, in order to prevent flames on the embers (the oil that drips from the sardine can stir the fire). If this happens, move the grill away from the charcoal until the flame falls. And that's it!
They should be savored by placing it on top of a thick slice of bread that absorbs its natural fat. Or accompany with boiled potatoes and a good salad «salada à montanheira».