Recipe: Barbequed sardines with herb and garlic butter

 
To serve four.

20 small fresh sardines, cleaned

4 tablespoons olive oil, plus extra for oiling the grill

Salt and freshly ground black pepper

For the herb and garlic butter:

125g butter

One tablespoon of fresh tarragon or rosemary - finely chopped

One tablespoon chives - finely chopped

One tablespoon parsley - finely chopped

One garlic clove – finely chopped

¼ teaspoon salt

Pinch of freshly ground black pepper

To prepare the herb butter, beat the butter until soft and thoroughly mix in all the other ingredients. Using wet hands, shape into a roll, wrap in foil and chill in the fridge until needed.

When you’re ready to cook, brush the fish with the oil and season with salt and pepper. Place them on a well-oiled grill and cook them over a high heat for three to four minutes each side. Serve them with slices of the herb and garlic butter.

Recipe: Sardines, parmesan salad

Ingredients

Olive oil
Eight cherry tomatoes on the vine
Maldon sea salt, Ground black pepper
Balsamic reduction
Butter
Four sardines
One diced red onion
One handful Black olives
Diced cucumber
One handful rocket
One handful red chard
One handful Endive
Fresh Parmesan

Method

Heat a frying pan, add a little olive oil, add the tomatoes and season. gently colour the tomatoes and add a little balsamic reduction, remove from the heat
Heat a second pan and add the olive oil, add the sardines and fry, when nearly cooked add a little butter and remove from the heat, this will allow the sardines to finish cooking in the natural juices.
In a bowl mix the red onion, garlic, cucumber and leaves, dress with a little olive oil and season.
Shave the fresh parmesan on to the salad and finsh with the roast tomatoes.
Top the salad with the sardines and pour over some of the cooking juices, finish with a wedge of fresh lemon.