In a bowl put green olives, fresh wild fennel seeds, Noilly Prat, olive oil, black pepper, a pinch of sea salt, some nutmeg. Rest for an hour.
Grill sardines with garlic inside, salt, black pepper, olive oil on the outside.
Chop one or two shallots, heat olive oil in a pan, throw in the shallots, quench with the fennel / Noilly Prat / olive mixture - simmer for five minutes on low heat.
Serve the sardines straight from the grill adding the fennel "sauce" straight from the pan as quick as possible - best directly at the table.
Serving suggestion: with grilled vegetables.
One of the best things: Trout straight from the grill eaten in the garden with some fresh garden vegetables.
My ginger and lime scampi are a classic with us by now. Chop lots of garlic, put oil, salt, chili flakes or fresh chili and grated ginger in the frying pan. Sprinkle your scampi with fine cane sugar. Pour contents of pan sizzling hot over your scampi and wait a while before putting them on the grill. Squeeze an entire lime and pour over scampi, - keep an extra lime to squeeze some over your grilled scampi before serving.
There's no way tomatoe spaghetti would've gone with this, - so I tried a fresh, kind of stir fried vegetable sauce to go with the spaghetti for starters instead.
Chop spring onion, celery, garlic, lemon, mint basil, parsley, baby tomatoes. Heat olive oil with a spoon full of tomatoe puree, add the garlic, stir fry the veg in this, add salt and pepper.
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