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.
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.
Sardine garnish and stock
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.
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.
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.
