"It was a truly enjoyable experience. What's not to like? Tasting delicious ingredients, trying new techniques, eating delicious food with great company in a beautiful setting. A fantastic culinary holiday."
Rachel Devine
May 2004
Walnut Grove Recipes
Grilled sardine "Niçoise"
Serves 1
- 1 sardine
- 10 fresh fine green beans (cooked)
- 1 tomato (peeled and diced)
- 1 tbsp black & green olives
- 2 new potatoes, peeled cooked and diced
- 1 hard boiled egg, quartered
- 1 handful fresh salad leaves, washed
- 4 anchovy fille
Method
1. Place the prepared beans, tomatoes, potatoes, olives and salad leaves in a bowl, gently bind in a little vinaigrette and season.
2. Pre-heat a cast iron griddle pan until it is very hot, add a little oil and very quickly cook the seasoned sardines, for approx 1 minute on each side. Remove pan from heat and leave the sardines resting on the hot pan.
3.Carefully transfer the salad ingredients onto your serving dish, arranging neatly. Place the egg quarters and anchovy fillets on top.
4. Remove sardine from the griddle pan and carefully place on top of the salad.
5.Dress with a basic shallot and balsamic vinaigrette and garnish with sprigs of fresh basil. It is now ready to serve.
Serving Suggestions
This salad is our version of the classic "Tuna Niçoise" so if you would prefer to use tuna simply replace the sardines for fresh griddled tuna. We believe that this is a fantastic use of an extremely cheap fish, and adds a strong depth of flavour to this classic salad. Try barbecuing the sardines for a smokier taste. This salad is best made fresh, although the potatoes, beans, tomatoes and eggs can be prepared a few hours in advance, but always cook the fish at the last minute.
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