Smoked Sardine: Serial recipe by Maison Dehesa
1ST RECIPE: SMOKED SARDINE
BRUSCHETTA TOMATOES, BASIL AND SMOKED SARDINE SASHIMI
Preparation time : 15 minutes.
Difficulty level: 1/3
For 2 people : 2 slices of bread / 2 tomatoes / 2 cloves of garlic / 1 tbsp of olive oil / salt / pepper / fresh basil / 2 sashimi de sardine / fleur de sel / lemon juice
CRUSHED TOMATOES
Peel the tomatoes and cut them into small dice. In a salad bowl, mix the tomatoes, salt, pepper. Add olive oil, basil and 1 minced garlic clove.
THE BREAD
In the oven, toast your slices of bread. After cooking, rub the 2nd clove of garlic on your bread and brush it with olive oil.
DRESSAGE
On your slices of bread, add the crushed tomatoes. Drizzle with olive oil and return to the grill for 1 minute. Remove from the oven, gently place the sardine sashimi. Sprinkle with chopped basil and add a few drops of lemon juice. Enjoy immediately!
2ND RECIPE: SMOKED SARDINE
WATERCRESS SALAD, SARDINE SASHIMI AND VINEGAR
Preparation time : 10 min.
Difficulty level: 1/3
For 2 people : 1 bunch watercress / 2 tomatoes / 4 sashimi de sardines / 1 tsp mustard / 2 tbsp vinegar / 3 tablespoons of olive oil / salt pepper
WATERCRESS SALAD
Clean and wash the watercress. Cut the tomatoes into small cubes and mix with the watercress.
SARDINES
Drain the sardine sashimi and cut 2 into four pieces. Add them to the tomato and watercress salad, and mix.
VINAIGRETTE
In a bowl, combine mustard, vinegar, olive oil, salt and pepper.
DRESSAGE
In a deep plate, place the mixture of watercress, tomatoes and sardines. Pour a drizzle of vinaigrette. deposit gently sardine sashimi on top.
3RD RECIPE: SMOKED SARDINE
PUFF PASTRY OF CARAMELIZED ONIONS, SARDINE AND POTATOES
Preparation time : 45 min.
Difficulty level: 2/3
For 2 people : 4 sashimi de sardines / 1 onion / 1/2 puff pastry / 2 potatoes / mozzarella / salt / thyme
PREPARATION
Heat the butter in a pan and add the onions. Caramelize them, add salt, thyme, mix and set aside.
TOASTS
Unroll the puff pastry and form two rectangles. Prick the dough with a fork and bake in the oven at 200° for 10 minutes. Add the caramelized onion garnish and return to the oven for 5 minutes.
POTATOES
Cut the potatoes into slices. Place them in cold, salted water, and boil the water for 15 to 20 minutes. Remove and drain the potatoes once they are cooked.
DRESSAGE
Arrange the onion puff pastry, add the potatoes and the sardines cut in 2. Add the mozzarella sliced.
SMOKED SARDINE SAMOSSAS, FRESH CHEESE AND BLUEBERRY SAUCE
Preparation time : 45 min.
Difficulty level: 2/3
For 2 people : 4 sheets of brick pastry / 250g of fresh cheese / olive oil / 4 sashimi de sardines / 1 sprig of mint / salt / pepper / 375g of liquid cream / 18cl of port / 60g of poultry stock / 30g of cornflour / 60g of cranberry jam / 2 handfuls of cranberries
FARCE
Gently crumble the sardines. Wash, dry and chop the mint. In a bowl, mix the cream cheese, 2 tbsp of olive oil, the mint and the crumbled sardines.
THE BRICKS
Cut the pastry sheets in half, fold each half-sheet in half and coat them lightly with olive oil. Place the stuffing at the end of the pastry sheet. Fold over to form a samosa.
COOKING
Place the samosas on a baking sheet and bake for 10-12 minutes at 180°C.
CRANBERRY SAUCE
Bring the port and cranberries to a boil. Add the background poultry, jam and let simmer over low heat. Dilute the cornstarch in the cream then add to the sauce. Let cook until thickened.
