Soused Sardines and Mustard
Take six fresh Cornish Sardines...
butterfly fillet them...fry them gently for a few minutes until golden...
pickle some finely shredded white cabbage with cider vinegar for an hour after gently frying the cabbage, garlic and onion - don't overheat! - then use to cover the cooked fish to serve...
make a simple salad cream with cream, egg yolks, garlic, whole grain mustard and lemon zest...
whisk in the veg oil slowly to begin with as you would a mayonnaise and serve alongside the fish.
Nathan's superb collection of fish recipes is just what you would expect from the Uk's only Michelin 2 star Fish restaurant - check out your copy here.
