Grilled sardines with crab mayonnaise and dukkah Archive

Ingredients

• 1 large free-range egg yolk
• 50g/1¾oz brown crab meat, passed through a sieve
• ½ red chilli, finely chopped
• ½ garlic clove, finely chopped
• 1 small tsp Dijon mustard
• 100ml/3½fl oz extra virgin olive oil
• 5 tbsp vegetable oil
• lemon juice, to taste
• 4 tsp buttermilk
• ½ small bunch coriander, finely chopped
• sea salt and freshly ground black pepper
• 50g/1¾oz sesame seeds
• 50g/1¾oz pistachio nuts
• 10g/¼oz nigella seeds
• 5g cumin seeds
• 25g/1oz coriander seeds
• 4 tsp extra virgin olive oil
• ½ lemon, juice only
• 8 large sardines, scaled, butterflied and tails left in tact
• 2 small Little Gem lettuce, cut into 4 lengthwise
• ½ tsp sumac spice mix
• ½ tsp chilli flakes
• sprigs of fennel herb