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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
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