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Recipes

Grilled sardines with sauce vierge, pan-fried Jersey Royals and salad

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Ingredients

For the sardines

For the pan-fried Jersey Royals

  • 200g/8oz Jersey Royal potatoes, scrubbed and parboiled
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the sauce vierge

  • 100ml/3½fl oz extra virgin olive oil
  • 1 lemon, juice only
  • 2 tomatoes, skins and seeds removed, finely chopped
  • 1 shallot, finely chopped
  • 1 small garlic clove, finely chopped
  • 2 tbsp roughly chopped fresh tarragon
  • 2 tbsp roughly chopped fresh basil
  • 2 tbsp roughly chopped fresh dill
  • salt and freshly ground black pepper

For the salad