New| Sardines and Onions with Bottarga | |||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||||||||||||||
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. |
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