Grilled Sardines with Salsa Verde

Tristan Welch, KYN's Executive Chef, has crafted a delectable recipe for you, thoughtfully emphasising fresh, seasonal ingredients, satisfying flavours, and a harmonious nutritional balance.

This summer dish evokes memories of seaside holidays and dining at charming fish restaurants by the harbourside. Grilled pilchards, a mature version of sardines, steal the spotlight with their quick preparation and rich flavour. Caught off the Cornish coast, they're at their peak from July onward, offering an unmatched taste experience.

Enhanced by fresh garden herbs—fragrant basil, lush parsley, and invigorating mint—the dish becomes a vibrant salsa, not only satisfying with its nutritional benefits of omega-three fatty acids, protein, and calcium but also evoking nostalgic memories of delightful holiday moments.

INGREDIENTS:

8-12 whole or filleted pilchards or sardines (ask your fishmonger to prepare them)
1 clove garlic
1 small bunch parsley
1 bunch fresh basil
3 sprigs fresh mint
1 tablespoon capers
1 tablespoon gherkins
6 quality anchovy fillets
1 tablespoon Dijon mustard
3 tablespoons cider vinegar
8 tablespoons good quality extra-virgin olive oil

METHOD:

Prepare the Dressing:

Combine the chopped parsley, mint, capers, gherkins, and anchovies in a bowl.
Add the torn basil leaves and finely grated garlic.
Mix in the olive oil, cider vinegar, and Dijon mustard. This salsa verde can be made in advance and stored in the fridge for a few days.

Prepare the Sardines:

Lightly oil and season the sardines with salt and pepper.
If you are using the whole fish, score the skin with a sharp knife and grill for 4-6 minutes on both sides.
If you are using fillets, season in the same way as the whole fish, and grill the skin side up for about 4 minutes.

Serve: