Comments on: Grilled Sardines with Salsa Verde

by: miles

Fri, 21 Aug 2009 21:45:13 +0000

Anne,
It will keep for a good couple of days but it does lose its vibrancy. Best to make just what you need to be honest.

Miles

by: miles

Fri, 21 Aug 2009 21:44:25 +0000

GDave
Pass the wine-too right, keep it coming!

Miles

by: Anne

Fri, 21 Aug 2009 19:00:42 +0000

Miles,
Should salsa verde always be made fresh or will it keep?
I really like this and will try it. Thank you
Anne

by: greedydave

Fri, 21 Aug 2009 17:17:57 +0000

Miles,
Pass the wine indeed! I could massacre a plate of this right now, in fact I think I’ll try it out verbatim over the weekend. Ta, Guv’.

GDave

by: miles

Fri, 21 Aug 2009 07:19:39 +0000

Rod,
You could quite easily use tinned sardines in oil instead of fresh. The idea behind this post is the way the sauce compliments fish and toasted bread.
Give it a go!

Miles

by: Rod

Fri, 21 Aug 2009 07:11:31 +0000

That looks superb - I like this sort of stuff - never really eat it but I like it - go figure !
Rod

by: miles

Fri, 21 Aug 2009 07:00:17 +0000

Melissa,
I was bloody cranky writing it!! Time is not on my side either right now. It’s not fair

Miles

by: Melissa

Thu, 20 Aug 2009 23:28:18 +0000

You know, Miles, it’s been a very long day here and it’s about 5:30 PM and I’m starved. I have been treading water lately, I’ve been so busy. I come here and you have this wonderful photo, wonderful recipe and YES, I love sardines, too! This sounds amazing — with a little adjustment for the bread. Another thing I love about your recipes is the fact that you don’t measure and weigh ingredients. You give us the creative idea, the ingredients and a guideline and we get to go from there.

But, I have to say, I wish that dish of yours was ready and waiting at my table. I’m hungry, tired and a bit cranky right now.

Pass the wine!

Melissa