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    Michel Roux Jr's Grilled sardines, Parma ham & tomato chutney

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    Michel Roux Jr's Grilled sardines, Parma ham & tomato chutney

    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.

    • Preparation time: 20 minutes
    • Cooking time: 12 minutes
    • Total time: 32 minutes 35 minutes

    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.


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