Michel Roux Jr's grilled sardines with ham and basil recipe

Michel Roux Jr's grilled sardines with ham and basil recipe

A little fish that packs a serious punch of flavour, this recipe takes sardines on toast to another level. The relish can be kept refrigerated for up to 5 days.

Ingredients

  • 36 sardine fillets
  • 1 bunch of basil
  • 1 pinch pepper
  • 9 thin slices of Parma ham sliced in half lengthways
  • 36 sardine fillets
  • 1 bunch of basil
  • 1 pinch pepper
  • 9 thin slices of Parma ham sliced in half lengthways
  • 36 sardine fillets
  • 1 bunch of basil
  • 1 pinch pepper
  • 9 thin slices of Parma ham sliced in half lengthways
For the tomato relish
  • 8 large tomatoes
  • 3 shallots, peeled and chopped
  • 2 tbsp malt vinegar
  • 1 tbsp of tomato paste
  • 2 tbsp muscovado sugar
  • 1 pinch salt and pepper
  • 1 pinch of chilli powder
  • 1 tbsp each of mint, basil and coriander, roughly chopped
  • 8 large tomatoes
  • 3 shallots, peeled and chopped
  • 2 tbsp malt vinegar
  • 1 tbsp of tomato paste
  • 2 tbsp muscovado sugar
  • 1 pinch salt and pepper
  • 1 pinch of chilli powder
  • 1 tbsp each of mint, basil and coriander, roughly chopped
  • 8 large tomatoes
  • 3 shallots, peeled and chopped
  • 2 tbsp malt vinegar
  • 1 tbsp of tomato paste
  • 2 tbsp muscovado sugar
  • 1 pinch salt and pepper
  • 1 pinch of chilli powder
  • 1 tbsp each of mint, basil and coriander, roughly chopped

Details

  • Cuisine: French
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 6

Step-by-step

  1. Place 3 basil leaves on a sardine fillet, season with pepper and place another fillet on top.
  2. Wrap each pair of fillets in a slice of ham and hold together with a wooden cocktail stick.
  3. Grill for 4 minutes each side and serve with the relish.
  4. If you want to serve the sardines with toast, grill some slices of sourdough bread and rub with a little garlic. Top with some relish followed by the sardines.
  5. For the tomato relish: blanch the tomatoes and remove the skin. De-seed them and chop roughly.
  6. Put the shallots and garlic in a pan with the vinegar and 2 tablespoons of water. Simmer until almost dry, then add the tomato paste and sugar.
  7. Continue to cook and stir for 3-4 minutes. Add the tomato flesh, season to taste with salt, pepper and chilli powder and simmer for 10-12 minutes until cooked.
  8. When cool, fold in the roughly chopped herbs.

Recipe taken from The Everyday Roux guide in association with the Council of Bordeaux Wines 

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