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Grilled Spanish Sardines With Walnut, Parsley, and Shallot Relish Created byExecutive Chef Bobby Palmquist, The Walrus and the Carpenter, Seattle, WA

1 people

Recipe from Executive Chef Bobby Palmquist, The Walrus and the Carpenter, Seattle, WA

Coteaux Varois en Provence
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Ingredients
  • 1 can Matiz Spanish sardines (contains 3–4 fish, represents one serving)

Relish:

  • ¼ cup toasted walnuts, crushed
  • 1 small shallot, minced
  • ¼ cup parsley, chopped
  • 1 Tbsp. red wine vinegar
  • ½ Tbsp. Dijon mustard
  • ¼ to ½ cup walnut oil
  • Salt
Direction

For the relish, mix all of the ingredients except the sardines.
Taste for seasoning. On a grill or grill pan, cook the sardines until marked on both sides and hot throughout.

How to serve

Place 3–4 sardines on a plate, then spoon the relish over the top.

Executive Chef Bobby Palmquist, The Walrus and the Carpenter, Seattle, WA
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