This week we bring readers some healthy fish oils with Richard Phillip's grilled sardines with a basil and beetroot relish. It's a dish for one that's easily scaled up for as many as needed and makes for a classy starter.
Serves one.
INGREDIENTS:
• 2 x 45g sardine fillets
• 90g baby new potatoes
• 1 tbsp basil, julienned, stalks set aside
• 28g beetroot, diced
• 7g rocket
• 15g black olives, diced
• ½ chicken stock cube
• Olive oil
• Knob butter
• 2 tsp English mustard
• 1 tbsp malt vinegar
• 1 clove garlic, sliced
• Salt and pepper
METHOD:
• Cook the potatoes in boiling water with the stalks from the basil, the stock cube and a pinch of salt. Drain the potatoes, and crush them with a fork. Mix with the butter and olives, and add salt and pepper to taste. Push into a ring to form a cylinder.
• Pan fry the sardines with olive oil and garlic for 2 minutes, then finish under the grill for a further 2 minutes.
• Whisk together the mustard and malt vinegar, gradually adding 2 tbsp of olive oil. Add the beetroot and basil.
• Serve the sardines atop the potatoes, place the rocket on
top, drizzle the relish around the plate and serve.
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