Sardines on Toast and Sardines with Sauce Vierge - James Martin Chef

Ingredients

• 4 sardines gutted, or use canned sardines
• 15ml olive oil
• Salt and pepper
• Toasted sourdough
• 4 tomatoes, grated and passed through a sieve
• 1 clove garlic finely grated
• 4 butterflied sardines
• Drizzle of olive
• 100ml olive oil
• Few sprigs of tarragon
• Few coriander seeds
• 2 tomatoes concasse and diced
• 1 lemon juice only
• Few sprigs of parsley chopped
• 1 clove garlic sliced
• Put the sardines onto a hot BBQ, drizzle with olive oil, season, and char for 2 minutes, flip over and cook for another 2 minutes.
• Mix the tomatoes, garlic and seasoning then spoon on top of the toasts, sit the sardines on top and drizzle over olive oil.
• Heat the grill to high.
• Pop the sardines into a hot frying pan with a drizzle of olive oil and cook for 2 minutes until charred.
• For the sauce, gently warm the ingredients together for 1 minute. Place the sardines onto a platter and spoon over the sauce.