Grilled sardines with ham and basil, and tomato relish recipe Recipes by Qin Xie - 27/03/201419/05/2020 This is a recipe from the Michel Roux Jr and Bordeaux wine partnership A little fish that packs a serious punch of flavour, this recipe takes sardines on toast to another level. The relish can be kept refrigerated for up to 5 days. Serves 6 Ingredients: 36 sardine fillets 1 bunch of basil Pepper 9 thin slices of Parma ham sliced in half lengthways For the tomato relish: 8 large tomatoes 3 shallots, peeled and chopped 2 tbsp malt vinegar 1 tbsp of tomato paste 2 tbsp muscovado sugar Salt and pepper Pinch of chilli powder 1 tbsp each of mint, basil and coriander, roughly chopped Method: For the sardines: Place 3 basil leaves on a sardine fillet, season with pepper and place another fillet on top. Wrap each pair of fillets in a slice of ham and hold together with a wooden cocktail stick. Grill for 4 minutes each side and serve with the relish. If you want to serve the sardines with toast, grill some slices of sourdough bread and rub with a little garlic. Top with some relish followed by the sardines. For the tomato relish: Blanch the tomatoes and remove the skin. De-seed them and chop roughly. Put the shallots and garlic in a pan with the vinegar and 2 tablespoons of water. Simmer until almost dry, then add the tomato paste and sugar. Continue to cook and stir for 3-4 minutes. Add the tomato flesh, season to taste with salt, pepper and chilli powder and simmer for 10-12 minutes until cooked. When cool, fold in the roughly chopped herbs. My Bordeaux Wine Pick: Bordeaux Blanc Whether you choose to serve this dish as a starter or a tea time treat, the uncomplicated freshness and approachability of a Bordeaux Blanc with its crisp, lively flavours of kiwi, gooseberry and peaches, would be a perfect wine choice.