Carefree summer – sardine barbecue recipe

Harden’s Restaurant Guide
July 15, 2015
The Frenchman & his onions
August 19, 2015

Carefree summer sardine recipe

Pascal Canevet, chef-owner of iconic restaurant Maison Bleue, shares midsummer memories and his childhood summer dish.

“A taste can take you anywhere – to your favourite place, a childhood memory, a carefree summer.”

There are happy days ahead when sun dapples through the glass doors of Maison Bleue and the air has a relaxed feel. August is a time for family, for celebrating the here and now, for coming together and sharing good food. As a chef I’m naturally in touch with the season, a whisper of scent on the evening breeze can inspire me to balance new flavours, a taste can transport me back home to childhood summer holidays.

I was born in a seaside town in North West Brittany, famous for its sardines. The coastal tide being quite violent the firmness of the sardines flesh is well known to French gourmets. My summer childhood memories are filled with family barbecues, the taste of grilled sardines takes me back there to those carefree days.

“Celebrate the season, because the memories will last far longer than the summer”

My mother taught me how to prepare food with love. On the grill sardines are so simple and delicious! Light and packed with the goodness of the season it’s a seaside holiday on a plate.

Simply brush olive oil onto fresh sardines and BBQ. Squeeze over some lemon juice and fresh chopped parsley before sharing.

masion bleue 315norfolk

Those summer memories inspired me to create a seasonal Sardine dish to serve here at Maison Bleue. The subtle balance of flavours and pop of red beetroot make a colourful plate.

Cornish sardines with heirloom tomatoes

Serves 4

1 cooked beetroot

5cl balsamic vinegar

24 scaled and butterflied sardines + tails

1 tomato

2 feuilles de brick cut into

6 small Heirloom tomatoes

100gr Mascarpone

15gr chopped shallots

10gr chopped flat parsley

Extra virgin olive oil (from the Original Olive Oil company)
Salt and pepper

Place the cooked beetroot in a food mixer and add 5cl of balsamic vinegar and blitz. Season with salt and pepper and reserve until needed.
Roll 16 butterflied sardines and secure with a tooth pick. Refrigerate.
To make a rillettes:
Sweat the shallots for 4-5 minutes over medium heat until softened. Cut the rest of the sardines into small cubes

And Voilà!


You can read more about Pascal and his recipes in the West Suffolk resident magazine or follow him on facebook

* Featured painting by Artist LESLEY JONES – Maison Bleue in association with Wildwood Gallery

Join us for lunch this summer and enjoy our
seasonal 2 course lunch at £19.50 or 3 course lunch at £24.50
Maison Bleue award winning French Modern Cuisine

Leave a Reply

Your email address will not be published. Required fields are marked *