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Grilled sardines with paprika mayonnaise

Grilled sardines with paprika mayonnaise

PT35M

PT1H

1
For the pickled vegetables, thinly slice the shallots, carrots and red pepper (discarding the core and seeds). Combine the vinegar, white wine and sugar in a bowl, add 150ml of water and stir until the sugar has dissolved. Add the vegetables, mix well and set aside to marinate for 1 hour at least
  • 300g of shallots
  • 300g of carrots
  • 300g of red pepper
  • 150ml of white wine vinegar
  • 150ml of white wine
  • 150g of sugar
2
To make the mayonnaise, whisk together the egg yolks, 2 tsp of the lemon juice and some salt and freshly ground black pepper in a bowl until smooth and creamy
  • 2 egg yolks
  • 1/2 lemon
  • salt
  • black pepper
3
Add about 2 tsp of the oil and whisk vigorously to incorporate. Continue adding the oil very slowly in a thin stream, whisking continuously, until all the oil has been incorporated. Stir in the herbs and paprika to taste and set aside
  • 200ml of olive oil
  • 1 tsp smoked paprika
  • 1 handful of chervil
  • 1 handful of chives
  • 1 handful of parsley
4
To cook the sardines, preheat the oven to 200°C/gas mark 6, and heat a chargrill pan until very hot. Rub the sardines all over with olive oil and season with salt and black pepper
  • 8 whole sardines
  • 2 tbsp of olive oil
  • salt
  • pepper
5
Cook the sardines for 1 minute on each side, or until browned, then transfer to a rack in the oven for a further 4-5 minutes, until cooked through. Alternatively, you could cook the sardines on the barbecue before finishing in the oven
6
Place two sardines on each serving plate. Drain the pickled vegetables and pile them on the plates next to the sardines. Finish with a dollop of smoked paprika mayonnaise and serve

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