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Fried Sardines with Potato Aioli
Fried Sardines with Potato Aioli
Seafood
Starter
30 mins
Fish
Medium
Serves
4

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
Ingredients
  • 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
  • Maldon salt
Method
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Method
  1. 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.
  2. Soft boil the potatoes and peel them after, mash them with a fork before making the emulsion.
  3. Mix the potatoes with the egg yolks, and then take them to blitz on the robot coupe.
  4. 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.
  5. Add the tabasco and retouch seasoning with salt and black pepper

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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