SARDINES GUACAMOLE, SHALLOT COMPOTE, SAFFRON MUSTARD
ALLERGEN - PESCATERIAN | NO GLUTEN PREPARATION TIME - 3H | COOKING TIME - 1H | SERVICE - 5/8MIN EQUIPMENT - KNIFE | PASTRY BAG | BBQ OR TORCH | VACUUM COOKING (optional) LET’S DO THIS We scales and filet sardines. Debone meticulously each filet and cut nicely in rectangle. Store them brushed with olive oil in the chiller. Use parchment paper if you superpose the filet in a box. Prepare the guacamole and the shallot compote and store them in pastry piping bag.
SHALLOT COMPOTE- 300G | PREP TIME 1H INGREDIENT
QUANTITY
PROCESS
OLIVE OIL SHALLOT RED WINE MEMBRILLO SEA SALT WHITE PEPPERCORN
20G 400G 400G 80G SQ SQ
1 Clean and dice in brunoise the shallot. 2 Slow cook in a pan with olive oil but without coloration. 3 Once the shallot start to stick to the pan, add the red wine. Reduce slowly till dry. 4 Dice the membrillo in small cubes and add it to the shallot. Cook for at least 5 min slowly. 5 The membrillo needs to melt totally. Season. 6 Put the compote over a strainer and cool in the chiller. Once cold transfer to a pastry piping bag.
Cut the end of the 2 bags and pipe side by side the shallot compote and the guacamole. Season with olive oil and salt, and char the top of the sardines with binchotan or a torch. The sardines needs to be grilled on one side and raw on the other side. Dispose 6 filets per person, add saffron mustard onto the plate and coriander flower on the sardines. MISE EN PLACE - 4 GUESTS 12U SARDINES 15CM 120G GUACAMOLE* 120G SHALLOT COMPOTE* 30G SAFFRON MUSTARD* SQ CORIANDER FLOWER SQ FLEUR DE SEL
SAFFRON MUSTARD - 100G | PREP TIME 10MIN INGREDIENT
QUANTITY
PROCESS
DIJON MUSTARD SAFFRON
100G 1.5G
1 Combine in a vacuum bag and infuse at 70C for 2 hours in the sous vide bath. 2 Cool in an ice bath. Transfer to a piping bottle.
if you don’t have a vacuum cooking machine, dilute the saffron in some hot water and add it to the mustard at room temperature.
GUACAMOLE - 200G | PREP TIME 10MIN INGREDIENT
QUANTITY
PROCESS
AVOCADO HASS SEA SALT LIME (JUICE)
2U SQ 1U
1 Cut and scoop out the flesh. 2 mash with a fork. 3 Squeeze in the juice of 1 lime and season with salt. 4 Taste and transfer to a pastry piping bag
Locum restaurant - Toledo | Spain - 2003