10 Fresh Sardines or Anchovies

For the stuffing
Pinch of ground pepper
Pinch of celery seed (or lovage)
Pinch of thyme
Pinch of oregano
Pinch of rosemary (or rue)
Ffinely chopped dates
Hhoney

3 Hard boiled eggs
Garum to taste

Open the sardines and remove the backbones.

Make the stuffing by combining the other ingredients (except the eggs and garum) mix well.

Stuff the sardines and wrap individually large leaves

Steam gently. When done unwrap the sardines and arrange on a platter.

Decorate with the sliced eggs and sprinkle with garum.