Materials

1 package of freshly frozen Aegean sardine fillets Trata on ice (400gr.)

200 gr. flour

300 gr. buckwheat

1 bay leaf

30 gr. olive oil

For the salad:

200 gr. diced tomato

1 cucumber, in cubes

2 large peppers in cubes

50 gr. parsley

For the sauce:

30 gr. tahini

10 gr. cold water

30 gr. red wine vinegar

30 gr. olive oil

Salt and pepper

PREPARATION

Preparation time: 30'

Let the sardines come to room temperature. Rinse the buckwheat and bring it to a boil together with the bay leaf. It will be ready in about 15 minutes. Preheat the oven to 180 ° C. Dry the sardines well, salt them and pass them through the flour. Shake off the extra flour. Grease a pan a little, put the sardines and cook for about 15 minutes. We prepare the salad. In a bowl, mix all the vegetables. When the buckwheat is ready, rinse it to cool and mix it with the vegetables and parsley. Add salt and pepper. Prepare the sauce. In a bowl, put all the ingredients together and mix until you have a nice cream. Mix the sauce with the salad. Distribute on plates and serve with sardine fillets on top.