By continuing your navigation on this site, you must accept the use and writing of cookies on your connected device. These cookies allow you to follow your navigation, update your basket, recognize you during your next visit and secure your connection.
Crush the fennel and coriander seeds with a pestle and mortar. Add the rest of the spices.
Shell the shrimp. Cut the sardines and remove scales, then rinse and carefully clean each one. Place a basil leaf inside each one. Paste the sardines and shrimp with pesto then carefully roll them in the spices. Leave to cool for at least one hour.
To cook: place the sardines on a low heat first to grill them on both sides for a few minutes. Then add the shrimp and grill them for 2 to 3 minutes each side.