Personal

Car Stuff

Extras

Grilled Sardines with Ecosse Potatoes and Salsa Verde

By Richard Phillips, Sky Taste

4 sardines (scaled, filleted, pin boned)
4 jacket potatoes
1 tbs chopped olives
2 tomatoes (blanched de-seeded and cut into small dice)
Extra virgin olive oil
1 clove garlic finely chopped
Chopped flat leaf parsley

For the salsa verde:
Half bunch parsley chopped
4 sprigs rosemary chopped
Half bunch chives chopped
Half bunch chervil chopped
1 tbsp capers chopped
1 tblsp anchovies chopped
1 garlic clove chopped
200ml olive oil
1 tbsp champagne vinegar
1 tbsp Dijon mustard

1. Place the filleted sardines skin side up on to a baking tray, drizzle with olive oil, and sprinkle over the chopped garlic and place under the grill.

2. Bake the jacket potatoes, once cooked, scoop out the centre, mix with the diced tomato, olive, olive oil, flat parsley and season.

3. Mix the vinegar and mustard together, slowly poor in while whisking the olive oil, and then add the remaining ingredients for the sauce, season and warm slightly.

4. In the centre of the plate place the potato mix, sardines on top drizzle the warm dressing around and over the fish, garnish with a few salad leaves.