![Matfer-Bourgeat-Christopher-Coutanceau gastronomie écoresponsable](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/Matfer-Bourgeat-Christopher-Coutanceau-sardine.jpg)
Ingredients for the sardines recipe for 8
Marinated sardines
8 sardines
1 lemon
20 ml olive oil
Sardine tartare
4 sardines
2 g shallots
Lemon juice
Olive oil
Salt / pepper
Chives / flat-leaf parsley
Grilled sardine fillets
8 Sardines
Olive oil
Sardine garnish and stock
80 g tapioca
70 g enoki mushrooms
16 sardine heads and bones
20 g carrots
20 g onion
20 g celery-stalk
1 bouquet garni
50 ml white wine
1 kaffir lime
4 g wakame
8 g kombu
10 g sesame oil
10 g rice vinegar
40 g ponzu
10 g sweet soy sauce
10 g tamarind paste
Smoked kipper ice-cream
250 ml milk
60 ml whipping cream
1/4 smoked kipper
12 g powdered milk
12 g powdered glucose
1 g stabilizer
Finish
8 sardine tails and bones
30 g sesame paste
Thai chive shoots, Thai basil, dulce and umi budo.
Marinated sardine
Gut and scale the sardines. Remove the fillets and marinade for a few minutes with the lemon juice and olive oil.
![Matfer-Bourgeat-Christopher-Coutanceau-sardines](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/Matfer-Bourgeat-Christopher-Coutanceau-sardines.jpg)
Sardine tartare
Take both raw and lightly salted and smoked sardine fillets. Cut the sardine tartare and place in a small round-bottom bowl to mix without crushing and damaging the fish. Add the aromatic ingredients to enhance the natural fish flavor.
![matfer-bourgeat-christopher-coutanceau-recette-sardine-coupe](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-christopher-coutanceau-recette-sardine-coupe.jpg)
Sardine garnish and stock
![matfer-bourgeat-christopher-coutanceau-recette-tartare-sardine](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-christopher-coutanceau-recette-tartare-sardine.jpg)
![matfer-bourgeat-christopher-coutanceau-recette-tartare-sardine-casserole](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-christopher-coutanceau-recette-tartare-sardine-casserole.jpg)
Chef's tips Christopher Coutanceau
For a better sardine recipe, the stock was made with the sardine heads to avoid wasting them and to bring a stronger taste as sardine heads have concentrated flavor.
Caramelization Grilled sardine fillets
Remove the sardine fillets and bones; grill them on the skin side and season with fleur de sel and pepper. Lightly and gently flatten the fillet without damaging it to caramelize all the skin.
![matfer-bourgeat-christopher-coutanceau-recette-tartare-sardine-caramelisation](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-christopher-coutanceau-recette-tartare-sardine-caramelisation.jpg)
Chef's tips Christopher Coutanceau
“Thanks to the pan’s surface, which is long lasting and non-stick, in addition to its thickness, it means that I can draw the stove’s entire power. Another advantage is that the saucepan and frying pan handles don’t heat, meaning that I do not need to use a towel which saves time and makes the job easier.”
Smoked kipper ice-cream
Cut the lightly smoked kipper into pieces and infuse in the milk and cream until cold. Add the powders. Freeze and churn.
![matfer-bourgeat-christopher-coutanceau-recette-tartare-sardine-glace-bouffis](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-christopher-coutanceau-recette-tartare-sardine-glace-bouffis.jpg)
![matfer-bourgeat-christopher-coutanceau-recette-tartare-sardine-glace-bouffis](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-christopher-coutanceau-recette-tartare-sardine-glace-bouffis-1.jpg)
Plating
Plate together the marinated, raw and caramelized sardines. On the plate, add a vinaigrette sauce made with the sardine heads and bones. Then, simply toast the sardine heads with the backbones and strain through a Matfer Bourgeat exoglass sauce strainer. To finish, add the smoked kipper ice-cream. On top, simply place a crisp chip of sardine tail and bones.
![matfer-bourgeat-christopher-coutanceau-recette-tartare-sardine-dressage](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-christopher-coutanceau-recette-tartare-sardine-dressage.jpg)
![matfer-bourgeat-christopher-coutanceau-recette-sardine-assiette](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-christopher-coutanceau-recette-sardine-assiette.jpg)