Serves 4 sardines 8 Salt and pepper - Tartar sauce mayonnaise 1/2 cup hard-boiled egg 1 onion 1/8 pickle 1/2 minced parsley 1 teaspoon Parmesan cheese 2 tablespoons Butter Garnishing vegetables cucumber 1/2 cherry tomatoes (red) 4 cherry tomatoes (yellow) 4 romaine 4 leaves

１Scrape off the scales from the sardines using a knife. Insert the knife under the pectoral fin and remove the head. Cut the ventral side, remove the entrails and rinse with water. Slide your thumb along the backbone and open the fish. Break the backbone at the base of the caudal fin, and pull the backbone up to remove it. Dry the surface and sprinkle with salt and pepper.

２Mince the hard boiled egg. Mince the onion, soak in water and squeeze dry. Quarter the cucumber lengthwise, and cut into 1cm-wide pieces. Remove the calyxes from the cherry tomatoes and quarter each one.

	１For tartar sauce, combine the mayonnaise, egg, onion, minced pickle, parsley and Parmesan cheese and mix well. ２Place the sardines on a baking pan coated with butter, and bake in an oven at 200oC for 3 to 4 minutes. ３Put the tartar sauce over the fish. ４Bake in the oven again until the surface turns golden.
Put the romaine in the center of a dish, top with the cucumber and cherry tomatoes, and place the sardines around them.