This dish puts the great sardine at its centre, but the potato aioli almost steals the show. The light tempura batter on the sardine provides a gentle crunch that works brilliantly with the creamy potato aioli
Recipe courtesy of
20 units Sardines head off
20 gr of fine table salt
Tempura dough to fry - you guys have a nice recipe already
2 medium size potatoes
1 garlic clove
20 gr of tabasco
150 ml of olive oil
Salt Maldon 10 gr
6 egg yolks
80 gr of cold water
Vinegar to sprinkle the sardines
Black pepper corns on a mill
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Start by removing the head from the sardines, wash them nicely to remove any traces of blood, sprinkle some salt over them and vinegar, leave to marinate in the fridge on a tray.
Soft boil the potatoes and peel them after, mash them with a fork before making the emulsion.
Mix the potatoes with the egg yolks, and then take them to blitz on the robot coupe.
Emulsify with olive oil like a mayonnaise, this will split a little bit. Add the water and transfer to the vita- prep where the mixture will be very nice emulsified blitzing for 2 minutes.
Add the tabasco and retouch seasoning with salt and black pepper
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