Discover the best ever sardine recipe.
Serve 10 people
- 500 g Red wine (burgundy)
- 250 g Ricotta QS Fleur de sel,
- 150 g Cuttlefish
- 50 g Alcohol aniseed (Pastis)
- 30 Sardines
- 10 Tomatoes (San Marzano)
- 1 Boot of wild Italian riquette
- 1 shallot
- 1 garlic clove
- 1 branch of thyme
- 1 branch of rosemary
- ink bread
- olive oil,
- freshly ground pepper,
- lemon puree
Square of cheese
The day before, wash, dry and crush the riquette finely. Mix it in a pothole with the ricotta. Season with a drizzle of olive oil, fleur de sel and freshly ground pepper. Spread the mixture between two sheets of parchment paper to a thickness of 3 mm and block in the cold. Cut squares of 13 cm aside, reserve them in the cold
Scale and empty the sardines. Cut the heads and set aside for the sauce. Open at the belly remove the ridge, taking care to keep the tail so that the two parts are held together. Place them on the skin on a plate and stuff them with a dash of lemon purée, fleur de sel and freshly ground pepper. Close them gently without damaging them.
Using an electric slicer, cut 40 thin slices of bread into 2 mm thick cuttlefish ink. Place them on a sheet of parchment paper and cut them into strips (2 x 8 cm); adjust the length according to the thickness of the sardine. Roll a slice of bread at the end of each sardine to form a ring. Oil an oven dish, put the sardines, cook them in an oven at 180 ° C for about 2 minutes. Beware of handling at the exit of the oven because the ring of bread becomes brittle.
Sardine sauce with red wine
Cut the shallot into rolls, peel the garlic clove and sweat without in a pan with a drizzle of olive oil. Add the thyme, rosemary and sardine heads, color everything, deglaze with the pastis reduce to dry then wet with the red wine. Bring to a boil and cook slowly until the liquid becomes syrupy. Strain using a chinois, correct seasoning and reserve cold.
Wash and peel the tomatoes, cut four 5 mm thick rouelles, place them in an oven dish. Add a few grains of fleur de sel, a drizzle of olive oil and confit in an oven at 85 ° C for 15 to 20 minutes.
Finishing and presentation
In a plate, put a square of cheese by sardines and let it return to temperature. Dress on 3 sardines