Sardines with Salsa Verde and Remoulade - James Martin Chef

Name: Sardines with Salsa Verde and Remoulade - James Martin Chef
Ingredients: 4 butterflied sardines; Drizzle of olive; Salt and pepper; 2 tbsp sherry vinegar; 1 tbsp Dijon mustard; 1 shallot, peeled and diced; 1 small bunch of coriander, chopped; 1 small bunch of mint, chopped; 2 tbsp capers; 50ml olive oil; ¼ celeriac, peeled and julienned; 2 tbsp mayonnaise; 1 tsp wholegrain mustard; Heat a BBQ until hot and the coals are white or a grill to high.; To make the dressing whisk all the ingredients together.; Pop the sardines onto an oiled tray season and BBQ for 2 to 3 minutes until charred.; Serve by spooning the sauce onto plates top with the sardines.; Mix all of the ingredients together and serve.

www.jamesmartinchef.co.uk

Charred, BBQ’d sardines topped with a bright salsa verde made with herbs, capers and sherry vinegar. Serve with a crisp, celeriac remoulade.

View Original

Share this recipe:

Ingredients

4 butterflied sardines
Drizzle of olive
Salt and pepper
2 tbsp sherry vinegar
1 tbsp Dijon mustard
1 shallot, peeled and diced
1 small bunch of coriander, chopped
1 small bunch of mint, chopped
2 tbsp capers
50ml olive oil
¼ celeriac, peeled and julienned
2 tbsp mayonnaise
1 tsp wholegrain mustard
Heat a BBQ until hot and the coals are white or a grill to high.
To make the dressing whisk all the ingredients together.
Pop the sardines onto an oiled tray season and BBQ for 2 to 3 minutes until charred.
Serve by spooning the sauce onto plates top with the sardines.
Mix all of the ingredients together and serve.