¡Hola! ¿Qué tal? Aquí te presentamos un entrante o primer plato con el que puedes quedar de lujo con cualquier invitado. Si te gustan las sardinas, sabes que con todo te van a saber buenas, pero ¿qué tal si hoy las probamos con un estilo fusión de gastronomía mexicana, mediterránea y japonesa? ¡Cuéntanos cómo se […]
90 min
1 pax
Half
Mix the rice vinegar, lime, oil, 1 clove of garlic and a pinch of salt in a bowl.
Let it rest for 1 hour.
We make sure the sardine is thoroughly scaled. We cut it into fillets, separating them from the bones.
We portion each sardine fillet into four pieces and place them inside the bowl (prepared in step 1).
We let them macerate for 10 minutes and drain them on absorbent paper, setting them aside.
We peel the cassava and cut it into equal rectangles.
We put a small saucepan on the heat with just enough water to cover the cassava and add the sachet of squid ink. We let it cook until the cassava is tender.
We reserved it in the same cooking water.
FINISHED DISH:
On a flat plate, place 3 teaspoons of aioli and on top of this, the cloves of black garlic.
We place the marinated sardine fillets on the plate, without them touching, and add two pieces of black cassava.
On top of the cassava, we placed a little fleur de sel and on top of the sardines, a few herring roe.
This dish can be made with other fish such as mackerel, sea bream, sea bass…
We can substitute the aioli with a roasted garlic cream.
For step 4:
It is not advisable to leave the fish in the marinade for too long, as it will significantly change the flavor and texture.
