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Sardines till you see green
Ingredients and method
Ingredients
- Sardines
- Fennel
- Sugar
- Water
- Vinegar
- Feather Tops
- Zorri Cress
- Kaffir Lime Leaves
- Sansho Leaves
- Hippo Tops
- Lime
- Grape seed oil
- Maldon salt
Method
- Stew fennel and cut into small cubes
- Cut lime into thin strips
- Make sweet and sour with vinegar and sugar water (ratio 1/1)
- Soak diced fennel in sweet and sour sauce
- Separate the lime slices from the fennel and let them soak in pickles as well
- Make a soup of Hippo Tops, Kaffir Lime Leaves, Sansho Leaves and fennel
- Make an oil from the seeds of Zorri Cress and pickled lime with the hand blender.
- Cut the fillets of the sardines into fillets and portion into appropriate portions,
- Spread with the Zorri Cress oil and roast the sardines until properly cooked
- Place 2 pieces of sardines on top of each other
- Pour the soup on the plate
- Place the pickled fennel cubes, Feather Tops and Zorri Cress on top of the sardine and some maldon salt
- Drizzle oil around the dish
Recipe: Eric Miete
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