- 1). Rinse 1 pound of fresh whole sprats under cold running water. Pat them dry and set them aside.
- 2). Mash 2 anchovy fillets with a fork in a small mixing bowl. Add ½ tsp. of fresh coarsely ground black pepper and ½ tsp. of light brown sugar. Blend well with the fork to create a rough paste.
- 3). Add 4 tsp. of Dijon mustard and 4 Tbsp. of sour cream. Whisk to blend the ingredients thoroughly, then set the sauce aside.
- 4). Set the oven to broil, or heat to 550 degrees F. Line a cookie sheet with foil. Arrange the sprats in a single layer on the foil and brush them generously with olive oil. Broil them 4-6 inches from the heat for several minutes until they begin to blister and brown. Watch them closely.
- 5). Turn the sprats over and cook them for a few more minutes, until the skin is golden brown and the heads and tails are crispy.
- 6). Divide the cooked sprats between 4 warmed plates. Sprinkle them with a little sea salt and chopped parsley, then spoon the mustard sauce over them. Serve the appetizers immediately with hot crusty brown bread and butter.
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