Sardines on toast with sorrel and horseradish alioli

Method

1. Light the barbecue (use plenty of charcoal), then make the alioli. Whisk the egg yolk either with an electric mixer or a balloon whisk in a bowl with the garlic, mustard, horseradish and some seasoning. Add a splash of water, then gently whisk in both oils in a slow, thin stream. The mixture should start to thicken after a minute or so. If it doesn’t, stop adding oil and whisk vigorously for a minute until it thickens, then carry on adding the oil. When all the oil is incorporated and you have a thick sauce, season with the lemon juice, vinegar and salt and pepper to taste. Put the red onion in a glass or ceramic bowl, then pour over the red wine vinegar and season well with salt. Drizzle the bread with olive oil, salt and pepper, then toast on the barbecue for 2 minutes on each side to char slightly. Set the slices aside, propped up so they don’t sweat.
2. Season the sardines, brush well with oil, then barbecue (see tips) for 2 minutes until charred. Carefully flip with a fish slice or palette knife and cook for 1 minute more. Remove and squeeze over the lemon juice. Put the sorrel on the barbecue briefly to wilt, then remove.
3. Spread alioli on the grilled bread, then top with sorrel, 1-2 sardine fillets and some red onion. Serve.
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