Grilled sardines with paprika mayo
so what are you going to cook well we’ve got sardines yep you’ve got vegetables i mean your herbs and i’ve got some smoked paprika okay so what do we if we go through here what are the ingredients yeah we’ve got some uh parsley chervil and um chives yep then we’re doing a sort of a pepper carrot and shallot pickled vegetables okay that’s a little salad and then we’ve got our smoked paprika which we’re going to make into a mayonnaise lovely okay so what’s the first thing you’re going to do first i’m going to do is get these um lovely sardines which now are these cornish sardines these are because also and what i’m going to do to them is nothing i’m not going to mess around with them we’re just going to stick them straight onto the grill okay and also it’s food for five and just two pounds 47 per serving so good value and lovely as well okay so you’ve got you’ve got the the cornish sardines here yep so what we’ll do is we should put a little bit of oil on there okay just rub it in you don’t want too much oil because obviously you’ll be like a fried what we’re trying to get is a bit like a char grilled effect to it what are you looking for when you’re looking for the fresh fish um you’re looking at obviously the eyes to be sort of like nice and bright yeah and not to really smell like you would expect you don’t want a fishy smell you don’t want a picture you want that’s fish in the sea the smell of the seasoning okay so yeah once they start it’s like mackerel once it starts getting a bit older it gets pongy doesn’t it that’s right yeah yeah you don’t want to uh i mean that’s why it’s best really on the barbecue on the beach i should wash my hands lovely so they’re cooking away they’re lovely what comes up next next we’re going to do um get the vinegar together to make like it’s a sauce vegetable or pickled vegetable whichever you want to call it and to do this i’ll take some um just some sugar it’s equal quantities and you can change the wine as well and what you do is you take sugar so it’s that nice sort of sweet and sour agridolce sort of uh yeah that’s right i thought we’re looking for because obviously you’ve got the the sardines they’ve got that oiliness yeah and then you’re sort of balancing that out with uh with your vinegar and that’s just normal white wine right yep and you got white wine and you could use some of that lovely uh cornish white if you want as well couldn’t you that’s right yeah hellford that’s the camel that’s right yeah so we did you dissolve that and just bring that to the boil that is for the vegetables and what we’ve got here is carrots peppers are you just juicing them that’s right yeah just take your shots keep them quite thin these little things you can either today obviously we’re going to eat them straight away it’ll take about five minutes but um you can keep them for a lot longer i mean up to a couple of months in a jar you know it’s not gonna and you can use different vegetables i like these salt vegetables with this dish because they’re crunchy this dish actually originated from my first restaurant the black pig which is not open anymore which was in rock and i had no money so i i took a cheap i’ll see fish and then i took some cheap vegetables and i had to sort of like make some money you’re using the cheaper ingredients so it sort of evolved so now we’ve brought out a thrift dish anyway isn’t it yeah so we’ve got this just take them in there and once it comes to the boil yeah it’s simple you just pour it over your basic piggy licker there really isn’t it yeah yep and then just stir it in what you do you leave that i like to clean film over the top of it and leave it for about five minutes at least okay just just i mean so like you said you can leave it for three months but uh that’s right yeah so the next thing they do which is the sort of the sauce element of the plate yep is uh the mayonnaise now take very very good fresh eggs yeah but these are definitely not fake they’re lovely they’ve been on there for about what two minutes yeah they’re gonna turn them up you need a really hot pan otherwise they will stick so mayonnaise smoked paprika mayonnaise egg yolks yup vinegar whisk them together they’ll ask you to get involved now oh god okay now what i’ve got here is uh just says sunflower light olive oil actually so you need it with some flour also doesn’t make any difference and smoked paprika and i just mixed it up give it a good shake okay and um this is your oil for the mayonnaise that’s right yeah so georgie add that into there but you’re making a mayonnaise it’s very important to just start it off slowly otherwise you’ll stick once you get the actual emulsion there you can motor on and get the oil in there give it a good squeeze though there we go okay that’s enough yeah that’s it the color there it’s a lovely color isn’t it really really lovely okay the mayonnaise there the fish ready that’s right yeah we can take that off would you like to take it off if you trust me yeah go for it i’ll come on this one i’ll just drain off these pickled vegetables make the salad okay i love the smell though i know it is my wife gets a bit annoyed with me if i cook too many sardines in the uh house it does tend to stink out but it’s worth it they were exactly the same with mackerel as well you know you know whole macros really so you could you could do exactly say yeah yeah exactly the same i’ve got some chopped herbs here so we’ve got uh parsley chervil chives that’s right yeah parsley chevron chives i’m just going to mix that through did you do that last minute obviously the vinegar in there will make them lose their color yeah so you should mix that up and i think it’s quite nice to have a nice light salad and this is a bit different than normal leaf salad and it’s not again it can be quite rich and oily this what we’ll do is just it’s a generous portion as well yeah this
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