Nutrition Facts
1 servings
1
Recipe for stuffed sardines with sun-dried tomato tapenade, watercress emulsion.
I cooked this dish to change from canned sardines and bring a new character to this product. A watercress emulsion for sweetness, diced Granny Smith apples and lemon caviar pearls for acidity, tapenade for richness, and sardines for a strong flavor. I recommend pairing this dish with a white wine.
Ingredients
Sardine fillet
Watercress
Granny Smith apple
finger lime
Honey Moon tomato
Capers
Olive
butter
Olive oil
salt
pepper
Liquid cream
Directions
1
Seed the tomatoes and dry them in the oven for 3 hours at 100°c.
2
In the meantime, blanch the watercress for a few seconds in boiling water.
3
Make the sauce by blending watercress with liquid cream and butter (it should achieve a smooth and creamy consistency after passing through a strainer). Season and set aside.
4
Once the sun-dried tomatoes are ready, prepare the tapenade using a mortar: Crush the tomatoes, black olives, capers, olive oil, salt, and pepper.
5
Cut apple into small cubes and collect the pearls from the finger lime.
6
Roll the sardines and secure them with a toothpick, then sear them in cooking butter for a few seconds.
7
Reheat the watercress sauce and blend it until bubbles form (add butter if there aren't enough bubbles).
8
Arrange the sardines, place the tapenade inside, add the emulsion to the center of the plate with a few diced apples, and place the lemon pearls on the sardines.
9
To finish, enjoy with a good white wine.
Ingredients
Ingredients
Sardine fillet
Watercress
Granny Smith apple
finger lime
Honey Moon tomato
Capers
Olive
butter
Olive oil
salt
pepper
Liquid cream
Directions
Directions
1
Seed the tomatoes and dry them in the oven for 3 hours at 100°c.
2
In the meantime, blanch the watercress for a few seconds in boiling water.
3
Make the sauce by blending watercress with liquid cream and butter (it should achieve a smooth and creamy consistency after passing through a strainer). Season and set aside.
4
Once the sun-dried tomatoes are ready, prepare the tapenade using a mortar: Crush the tomatoes, black olives, capers, olive oil, salt, and pepper.
5
Cut apple into small cubes and collect the pearls from the finger lime.
6
Roll the sardines and secure them with a toothpick, then sear them in cooking butter for a few seconds.
7
Reheat the watercress sauce and blend it until bubbles form (add butter if there aren't enough bubbles).
8
Arrange the sardines, place the tapenade inside, add the emulsion to the center of the plate with a few diced apples, and place the lemon pearls on the sardines.
9
To finish, enjoy with a good white wine.
Notes
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