Sardines with Samfaina
One of the most common ingredients in Catalunya. Here, the sardines are barely cooked to retain the fattiness and moisture on the meat, then paired with smoked eggplant caviar and tangy capers.
1 kg sardines 250ml pomace oil
» Remove scales from sardines.
» Soak the fillets of sardines in ice water for 10 minutes to remove the blood. » Pat dry fish and soak it in pomace oil, then keep it in the chiller (maximum 4 days).
piquillo pepper sorbet
2g sorbet stabiliser
480g piquillo peppers (without skin and seeds)
240ml red pepper juice
10ml lemon juice
» Mix stabiliser, dextrose, sugar and salt. » Dice the piquillo peppers.
» Heat red pepper juice with sugar mix and chopped peppers until the juice reaches 85°C, in medium heat.
» Blend mixture in Thermomix and add vodka and the lemon juice.
» Strain and fill it up in Pacojet containers. eggplant caviar
1 banana shallot, finely chopped 30g extra virgin olive oil a pinch of fine salt a dash of lemon juice
» Grill eggplants in an oven at 180°C for 10 minutes.
» Scoop the eggplant meat and dispose the burnt skin and seeds.
» Chop the eggplant roughly and mix with banana shallot, extra virgin olive oil, fine salt and lemon.
» Keep refrigerated (maximum 2 days).
grilled zucchini 4 zucchini
» Grill zucchini until grill marks appear. » Cool them down and cut the grilled zucchini up to 1cm cubes. assembly
20 fillet sardines
100g black garlic paste
300g eggplant caviar
50g olive oil caviar (available from Secrets Fine Food)
1 tsp sourdough crumbs
200g grilled zucchini
20 quenelle roasted bell pepper sorbet
» Cook sardines with a blow torch. » Brush the plate with black garlic paste, then add eggplant caviar and olive oil caviar.
» Add sardines followed by sourdough crumbs and grilled zucchini on top. » Finish with capers and quenelles of roasted bell pepper ice cream.