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Michel Roux Jr's Grilled sardines, Parma ham & tomato chutney
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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 five days.
Serves: 6
For the sardines:
25g pack fresh basil
24 sardines, filleted and head removed
12 thin slices of Parma ham, halved lengthways
For the tomato chutney:
8 large tomatoes
3 shallots, peeled and chopped
1-2 cloves garlic, chopped
2 tbsp malt vinegar
1 tbsp tomato purée
2 tbsp muscovado sugar
Pinch of chilli powder
1tbsp each of mint, basil and coriander, roughly chopped
To serve:
Watercress salad
Raspberry vinegar
Walnut oil
For the sardines:
1. Place 3 or 4 basil leaves on a sardine fillet, season with pepper and place another fillet on top. Wrap each pair of fillets in a slice of ham and secure with a wooden cocktail stick.
2. Grill for 4 minutes each side and serve with the relish. 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.
For the tomato chutney:
1. Blanch the tomatoes in boiling water, then remove the skin. De-seed them and roughly chop the tomato flesh.
2. Put the shallots and garlic in a pan with the vinegar and 2 tablespoons of water. Simmer until almost dry, then add the tomato purée and sugar.
3. Continue to cook and stir for 3-4 minutes. Add the tomato flesh, season to taste, add the chilli powder and simmer for 10-12 minutes until cooked. When cool, fold in the roughly chopped herbs.
4. Serve with watercress salad seasoned with raspberry vinegar and walnut oil.
This recipe was first published in May 2014.
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