steamed sardines with cucumber and radish salad

sardine a vapore su insalata di cetrioli e ravanelli

4 servings

Steaming sardines brings their full flavor to the forefront. A crisp salad of cucumbers and radishes adds a refreshing note and complements the briny nature of the fish.

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Ingredients

2 large cucumbers, peeled, seeded, and cut into long, thin strips
4 large radishes, thinly sliced
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh chives
Coarse sea salt
8 butterflied fresh sardines (about 2 to 3 ounces each), heads removed

Special Equipment: a pasta pot with a deep perforated colander-steamer insert or a metal steamer

Instructions

In a large bowl, combine cucumbers, radishes, oil and chives; season with pinch salt. Transfer to a large serving dish.

Cut fish in half lengthwise. Sprinkle flesh side with salt, then roll up pieces, skin-side out.

Bring a few inches of water to a boil in pot so that bottom of steamer insert sits above water. Arrange fish, about 1/2 inch apart, in insert (steam in batches, if necessary). Steam, covered, over gently simmering water until cooked through, about 5 minutes.

Arrange fish on top of salad. Serve warm or at room temperature.

July 2009