Grilled sardines with samphire and lettuce recipe
 A perfect early summer supper - grilled Little Gem lettuce, seasonal samphire and grilled sardines. You could also make this dish on the barbecue. 20ml/¾fl oz Cabernet Sauvignon vinegar20g/¾oz Dijon mustard80ml/2¾fl oz olive oil salt and pepper1 lemon, juice and zest 20ml/¾fl oz Cabernet Sauvignon vinegar 20g/¾oz Dijon mustard 80ml/2¾fl oz olive oil salt and pepper 1 lemon, juice and zest 3 Little Gem lettuce1 tbsp olive oil 60g/2¼oz samphire, picked8 large sardines, scaled and guttedcoarse sea salt1 tbsp finely chopped parsley 3 Little Gem lettuce 1 tbsp olive oil 60g/2¼oz samphire, picked 8 large sardines, scaled and gutted coarse sea salt 1 tbsp finely chopped parsley Method Heat a grill pan or wire rack over the heat or coals of a barbecue.For the dressing, whisk the vinegar, mustard and olive oil together in a bowl until fully emulsified. Season with salt and pepper, adding a little lemon juice if desired.For the sardines, lettuce and samphire, trim the brown root off the bottom of the lettuce and then cut into quarters. Brush with a little olive oil and place on the grill until charred and toasted. Blanch the samphire in a pan of boiling water for twenty seconds, then remove from the water with a slotted spoon.Brush the sardines with a little oil and season with the sea salt. Put the sardines onto the hot grill or barbecue and cook until the skin is charred; then turn over to cook the other side of the fish. When cooked flake the fish into a bowl with the lettuce, parsley and and lemon zest. Add the samphire and dress with the red wine dressing. Heat a grill pan or wire rack over the heat or coals of a barbecue. Heat a grill pan or wire rack over the heat or coals of a barbecue. For the dressing, whisk the vinegar, mustard and olive oil together in a bowl until fully emulsified. Season with salt and pepper, adding a little lemon juice if desired. For the dressing, whisk the vinegar, mustard and olive oil together in a bowl until fully emulsified. Season with salt and pepper, adding a little lemon juice if desired. For the sardines, lettuce and samphire, trim the brown root off the bottom of the lettuce and then cut into quarters. Brush with a little olive oil and place on the grill until charred and toasted. For the sardines, lettuce and samphire, trim the brown root off the bottom of the lettuce and then cut into quarters. Brush with a little olive oil and place on the grill until charred and toasted. Blanch the samphire in a pan of boiling water for twenty seconds, then remove from the water with a slotted spoon. Blanch the samphire in a pan of boiling water for twenty seconds, then remove from the water with a slotted spoon. Brush the sardines with a little oil and season with the sea salt. Brush the sardines with a little oil and season with the sea salt. Put the sardines onto the hot grill or barbecue and cook until the skin is charred; then turn over to cook the other side of the fish. Put the sardines onto the hot grill or barbecue and cook until the skin is charred; then turn over to cook the other side of the fish. When cooked flake the fish into a bowl with the lettuce, parsley and and lemon zest. Add the samphire and dress with the red wine dressing. When cooked flake the fish into a bowl with the lettuce, parsley and and lemon zest. Add the samphire and dress with the red wine dressing.