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Grilled sardines with samphire and lettuce

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

A perfect early summer supper - grilled Little Gem lettuce, seasonal samphire and grilled sardines. You could also make this dish on the barbecue.

By Tom Kerridge

From Spring Kitchen with Tom Kerridge

Shopping list

Ingredients

For the dressing

For the sardines, lettuce and samphire

Method

  1. Heat a grill pan or wire rack over the heat or coals of a barbecue.

  2. For the dressing, whisk the vinegar, mustard and olive oil together in a bowl until fully emulsified. Season with salt and pepper, adding a little lemon juice if desired.

  3. For the sardines, lettuce and samphire, trim the brown root off the bottom of the lettuce and then cut into quarters. Brush with a little olive oil and place on the grill until charred and toasted.

  4. Blanch the samphire in a pan of boiling water for twenty seconds, then remove from the water with a slotted spoon.

  5. Brush the sardines with a little oil and season with the sea salt.

  6. Put the sardines onto the hot grill or barbecue and cook until the skin is charred; then turn over to cook the other side of the fish.

  7. When cooked flake the fish into a bowl with the lettuce, parsley and and lemon zest. Add the samphire and dress with the red wine dressing.