Recipe Sardine fillets with rhubarb and pine nuts

INGRÉDIENTS

PRÉPARATION

Ask your fishmonger to remove the heads from the sardines, then remove the bones, but without separating the two fillets.
Then rinse them thoroughly, then Dry them.
Refrigerate.
Wash and peel the rhubarb and onions. Slice the onions, then cut the rhubarb into very small cubes.
Heat 2 tablespoons of olive oil in a pan.
Add the pine nuts, wait 1 minute, then add the rhubarb, onions, and raisins.
Sprinkle with brown sugar, salt, and pepper, and cook this mixture over moderate heat for 10 minutes, stirring gently and regularly. Then let it cool.
Place the sardines flat on a large plate, flesh side facing you.
On each sardine, place a little rhubarb with onions, pine nuts, and raisins, then roll each one up and hold it together with a wooden skewer.
Coat these stuffed sardines with the remaining olive oil and serve immediately with a little fleur de sel and slices of toasted wholemeal bread. If you don't like raw fish, bake these little silvery fish for 4 minutes in a preheated oven (210°C).