Sardines till you see green

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