Sardines with Salsa Verde and Remoulade
Charred, BBQ’d sardines topped with a bright salsa verde made with herbs, capers and sherry vinegar. Serve alongside a crisp, mustardy celeriac remoulade.
Ingredients
Sardines with Salsa Verde
- 4 butterflied sardines
- Drizzle of olive
- Salt and pepper
For the sauce
- 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
Remoulade
- ¼ celeriac, peeled and julienned
- 2 tbsp mayonnaise
- 1 tsp wholegrain mustard
- Salt and pepper
Method
Sardines with Salsa Verde
- 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.
Remoulade
- Mix all of the ingredients together and serve.
Ingredients
Sardines with Salsa Verde
- 4 butterflied sardines
- Drizzle of olive
- Salt and pepper
For the sauce
- 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
Remoulade
- ¼ celeriac, peeled and julienned
- 2 tbsp mayonnaise
- 1 tsp wholegrain mustard
- Salt and pepper
Method
Sardines with Salsa Verde
- 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.
Remoulade
- Mix all of the ingredients together and serve.
