Hotels & Restaurants in UAE
Sardines and Onions with Bottarga
Let the sardine fillets soak for at least 2 hours in sea water and ice. Afterwards, drain the fillets and soak them in vinegar for 10 minutes. Dry the sardines and place them on a dish in a single layer, covering them with olive oil, a garlic clove, mint leaves and lemon zest. Peel the onions and cook them for 1 minute in a vinegar mixed with sugar and Maldon salt. Drain and marinate onions in oil. Prepare the cucumber sauce by combining all the ingredients in a blender. Present the sardines by placing a thin sheet of bottarga on the center of each sardine fillet and rolling it up like a cannelloni. Serve with sauce and red onions.
Ingrediants:
Sardine fillets, Red onions (Tropea variety, if possible), Mullet bottarga, Garlic cloves, Wild mint leaves, Zest of one lemon, Red wine vinegar, Ice cup, Sea water, Maldon sea salt, Extra virgin olive oil, Sugar, Cucumber, peeled and seeled, Ground coriander seeds, Fish broth, Goat rennet&&16, 2, 80, 2, , , 100, 1, 100, 10, 150, 35, 150, 1, 50, 10&&, , 1, , , , 2, , 2, 1, 2, 1, 1, 7, 2, 2
Category: Main Dishes
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