Sardines marinated in jang

with vinegar, almond, black truffle, tomato and basil

  • Cook By: Eduard Xatruch. Restaurant Compartir
  • Theme: Seafood dishes Influencer
  • Main Ingredients: sardine
  • Serving Size: 4

For the marinated sardines

Ingredients

  • 8 ea Sardines (each 40g)
  • 50 g Gulten free Vinaigrette
  • 75 g White wine vinegar
  • 10 g Salt
  • 175 g Water
  • 100 g Extra virgin olive oil

Directions

  • 1 Remove the scales and filet the sardines.
  • 2 In a bowl, mix vinegar, salt and water.
  • 3 Marinate the sardine filets in this mixture for 30 minutes in the refrigerator.
  • 4 Drain, add Gluten free Vinaigrette, and let marinate for an additional 15 minutes.
  • 5 Remove the marinated sardine filets, drain, cover with extra virgin olive oil, and set aside in the refrigerator.

For the almond cream

Ingredients

  • 150 g Chopped raw almond
  • 175 g Water
  • 0.1 g Xantan gum
  • Salt

Directions

  • 1 Add the water to the chopped almonds and blend with a hand blender.
  • 2 Let sit in the refrigerator for 12 hours.
  • 3 Pulse in a blender until a fine cream is reached. Strain through a cheesecloth to obtain fine and creamy almond milk.
  • 4 Add the xanthan gum and blend until no lumps remain.
  • 5 Add salt to taste and set aside in the refrigerator.

For the black truffle oil

Ingredients

  • 15 g Black Périgord truffle
  • 50 g Corn oil

Directions

  • 1 Crush the truffle with oil in a blender.
  • 2 Pour this mixture into a sous-vide bag, and cook in a Roner at 55 ºC for 2 hours.
  • 3 Keep in the refrigerator for 24 hours, and then pour into a sauce dispenser.
  • 4 Set aside in the refrigerator.

For the basil oil

Ingredients

  • 25 g Fresh basil leaves
  • 50 g Virgin olive oil

Directions

  • 1 Blanch the basil leaves for 3 seconds in boiling water.
  • 2 Drain and cool the leaves in ice water.
  • 3 Blend the scalded basil with oil.
  • 4 Strain and store in a sauce dispenser.

For the fried almonds and fried pine nuts

Ingredients

  • 16 ea Almonds
  • 16 ea Pine nuts
  • 75 g Sunflower oil
  • Salt

Directions

  • 1 Fry the almonds and pine nuts starting from in a cold pan.
  • 2 When they begin to brown, remove and dry off the excess oil over paper towels.
  • 3 Add salt to taste and set aside at room temperature.

For the cherry tomatoes

Ingredients

  • 16 ea Cherry tomatoes

Directions

  • 1 Blanch the tomatoes in boiling water for 5 seconds.
  • 2 Drain, cool down in iced water, and peel.
  • 3 Set aside in the refrigerator.

Presentaion

Ingredients

  • 20 g Gluten free Vinaigrette
  • 15 g Arbequina Caviaroli
  • 16 leaf Fresh basil
  • Salt

Directions

  • 1 Drain the marinated sardine filets from oil and arrange four of them in each plate at a slight diagonal.
  • 2 Dress the bottom of the plate with almond cream, and drizzle the black truffle oil over.
  • 3 Distribute 4 tomatoes between the sardine filets, and dress of them with basil oil and a pinch of salt.
  • 4 Salt the sardine filets and dress them with 3 drops of Gluten free Vinaigrette.
  • 5 Place one fried almond and one fried pine nut on each sardine filet. Also put a bit of Caviaroli on each of them.
  • 6 Finish by placing a basil leaf at each side of the tomatoes.
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