Tommy ruff baked in hay

Tommy ruff baked in hay

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

This method of cooking imparts a great smoky flavour to the fish. The cooking needs to be done on a barbecue chargrill, or even in the coals of a fire, as the hay needs to burn a little.

Ingredients

Quantity Ingredient
2 hay
8 whole small tommy ruff or large sardines, cleaned and gutted, ask your fishmonger to do this for you
16-20 pancetta
salt
lemon, cut into wedges, to serve

Herb stuffing

Quantity Ingredient
olive oil, for cooking
1 onion, diced
2 garlic cloves, crushed
300g fresh breadcrumbs
1 tbsp flat-leaf parsley, chopped
1 tbsp basil, chopped
1 tbsp sage, chopped
1 lemon, zested, finely grated
1 lemon, juiced

Method

  1. Preheat a barbecue grill to high.
  2. To make the herb stuffing, heat a little olive oil in a frying pan over medium heat. Add the onion and garlic and cook until the onion has softened. Transfer to a large bowl and add the breadcrumbs, parsely, basil and sage. Season, and moisten with a little more oil if needed. Add the lemon juice and zest and set aside.
  3. Cut out eight large squares of foil that will be large enough to wrap the fish and some hay. Make a bed of hay in the centre of each piece of foil.
  4. Pack the stuffing into the cavity of each fish, then wrap each one in pancetta. Place the fish on top of the hay, season with salt and wrap the foil tightly around each fish to enclose.
  5. Place the foil parcels on the hot grill and cook for 5–8 minutes on each side.
  6. Place each parcel on a plate for diners to unwrap at the table. Serve with lemon wedges alongside.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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