Dish

Slane srdele

Grilled Sardines

Slane srdele is made by grilling sardines over an open flame until the skin is crispy and the flesh is cooked through. The fish is typically served with a side of grilled vegetables and a slice of lemon. The dish is a staple of Croatian cuisine and is often served at seaside restaurants and cafes.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Slane srdele has been a popular dish in Croatia for centuries, and is often associated with the coastal regions of the country. The dish is also popular in other Mediterranean countries, such as Italy and Greece.

Dietary considerations

The dish is high in protein and healthy fats, but may be high in sodium due to the use of salt in the grilling process. It is not suitable for those with fish allergies or sensitivities.

Variations

Variations of the dish may include the addition of herbs or spices to the grilling process. Some recipes may also call for the use of different types of fish, such as mackerel or sea bass.

Presentation and garnishing

Slane srdele is traditionally served on a plate, with the fish arranged in a row and the grilled vegetables served on the side. The dish is often garnished with chopped parsley or dill.

Tips & Tricks

To achieve the perfect smoky flavor, it is important to grill the sardines over an open flame until the skin is crispy and the flesh is cooked through. Be sure to use fresh sardines and high-quality olive oil for the best flavor.