Professional chefs when asked about it once upon a time, which element of a professional restaurant kitchen they lack the most in home kitchens, in the first place they mentioned, quite surprisingly, kitchen hood (and not a sous-vide device, convection oven or other fancy appliances). My lift is extremely unprofessional, my kitchen smells like a Lisbon dive after yesterday's frying / grilling sardines.
But I can't help myself, when I see sardines. Yesterday in Leclerc I bought exceptionally fresh. Same tuszki, split open, no longer headless. Simple food, simple preparations: some pepper, a little salt and in the grill pan. The second portion came out better, when there was some fat left in the pan: the crusts are crispy fried. Smoke, that fell asleep in the kitchen was less intense, than is sometimes obtained when frying steaks, but the smell turned out to be much more durable.
We ate on the balcony with salsa (parsley, Garlic, oil, lemon) and potatoes, sipping Aveleda Alvarinho 2011 ♥♥, very decent wine, which in my opinion for fried sardines was even a bit too sophisticated. These fish have some mysterious ability to replace the simplest, "Chemical" verde into a fantastic wine. And next time I will stay with simple verde. This next time, however, will not come soon. First, the sardine smell has to move out of my kitchen. And yet he's not going anywhere.
