50ml olive oil
2 sticks celery sliced
4 medium carrots, peeled and thinly sliced
50ml white wine vinegar
4 sardines, gutted
Freshly milled salt and pepper
1 bunch coriander, chopped
Put 2 tbsp of the olive oil into a saucepan. Add the celery and reduce them over a medium heat for three minutes, until they are soft but not coloured.
Add the sliced carrots, season and continue to saute with the celery for about five minutes.
Deglaze with the white wine vinegar and cook for a further two minutes – the vegetables should retain a bit of crunch.
Leave the vegetables somewhere warm and heat a spoonful of oil in another pan.
Season the sardines with salt and pepper and fry on a medium heat for two minutes on each side.
Mix the coriander in with the celery and carrots and serve the sardines on top.