Pickled sardines and cherries
One of the oldest preservation methods is pickling, but beyond preservation, it's also a widely used technique for imparting flavors and aromas to many products: partridges, mussels, razor clams, etc. This week, CETT suggests combining cherries, pickled dishes, and sardines.
(Pickled sardines)
1.5 Kg sardines
200g onion
400g leeks
125 g garlic
1 kg carrots
2 g black peppercorns
2u romero (rama)
600 ml olive oil
250g cherries
75 ml Cabernet vinegar
Shall
10 mini carrots
First, clean and fillet the sardines. Leave them in brine for about 15 minutes, pat dry, and place them in a glass or heatproof container. Julienne all the vegetables and sauté them in some of the oil. Add the pitted cherries and the herbs. Then, add the vinegar and the remaining oil. Let it cook over low heat for a few minutes. Coat the sardines with the marinade and set aside.
On the other hand, blanch the mini carrots, peel them and set them aside in the pickling liquid.
(Cherry spheres)
500g cherry puree
700 ml water
7g xanthan
5g gluconolactato
Salt and pepper
1.5 g alginate
150ml olive oil
In a container, blend 500ml of water and the alginate with an immersion blender and let it rest in the refrigerator for a few hours. Separately, blend the remaining ingredients and remove any air bubbles using a vacuum sealer. Spoon the cherry mixture into the alginate water, let it sit for 1-2 minutes, then remove and set aside in oil.
(Garlic bread)
250 g brioche
200ml garlic oil
Remove the crust from the brioche, cut it into cubes, and fry in garlic oil. Set aside on paper towels to absorb the excess oil.
Micro mézclum
On a plate, arrange 4 or 5 sardine fillets, some pieces of the pickled vegetables, a baby carrot per plate, and a few cherry spheres. Drizzle with a little of the pickling liquid and finish with some pieces of garlic bread and a sprinkle of microgreens.
