Ingredients Jump to Instructions ↓

  1. 2 free-range egg yolks

  2. 2 tsp lemon juice

  3. 200 ml light olive oil

  4. 1-2 tsp smoked paprika , to taste

  5. 1 large handful chopped fresh parsley , chives and chervil

  6. 100 ml water

  7. 100 ml white wine vinegar

  8. 100 ml white wine

  9. 100 g sugar

  10. 200 g shallots , peeled, thinly sliced

  11. 200 g red peppers , seeds removed, thinly sliced

  12. 200 g carrots , peeled, thinly sliced

  13. 4 whole sardines , gutted and cleaned

  14. 1-2 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. For the mayonnaise : whisk the egg yolks, lemon juice and salt and freshly ground black pepper together in a bowl until smooth and creamy.

  2. Add about two teaspoons of the oil and whisk vigorously to incorporate. Continue to add the oil slowly in a thin stream, whisking continuously, until all of the oil has been incorporated and the mixture has emulsified. Stir in the paprika and herbs, to taste. Set aside.

  3. For the pickled vegetables : combine the water, white wine vinegar, white wine and sugar in a bowl, stirring until the sugar has dissolved. Add the thinly sliced shallots and vegetables and mix well. Set aside to marinate until needed.

  4. For the sardines : Preheat the oven to 200C and a griddle pan to very hot.

  5. Season the sardines with salt and freshly ground black pepper and rub all over with the olive oil. Place the sardines on the griddle for 1-2 minutes on both sides, or until coloured all over. Transfer to a rack in the oven and cook for a further 4-5 minutes, or until cooked through.

  6. To serve, place two sardines on each serving plate. Drain the pickled vegetables and spoon onto the plates next to the sardines. Finish with a dollop of smoked paprika mayonnaise alongside.


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