Moraga de sardina
- Side
- medium
- 4
- 2 hours 30 minutes
In this recipe from Dani Carnero, fresh sardines are cooked on Spanish pan de aceite, and served with a side of sweet onion broth, macerated tomatoes and an oyster water foam. This recipe tastes best cooked over an open fire, but can also be replicated using a grill.
Ingredients
Metric
Imperial
Espuma
- 4 tinned plum tomatoes
- 1 pinch of juniper berries
- olive oil
- 500ml of oyster water
- 2 gelatine leaves, bloomed in water
- coriander leaves, torn up
Sardines
- whole sardines, very fresh
- white bread, preferably pan de aceite, Spanish olive oil bread
Equipment
- Siphon bottle or cream whipper
Method
While the onion broth cooks, macerate the tinned plum tomatoes for 1 hour with some juniper berries and enough olive oil to cover
- 4 tinned plum tomatoes
- 1 pinch of juniper berries
- olive oil
Add the gelatine leaves to the oyster water, and warm it very gently until the gelatine dissolves. Add this liquid to the siphon
- 500ml of oyster water
- 2 gelatine leaves, bloomed in water
Gut and fillet the sardines, and cut the pan de aceite into slices the size of the sardine fillets
- whole sardines, very fresh
- white bread, preferably pan de aceite, Spanish olive oil bread
Lay the sardines on top of the bread and cook in a pan gently until the sardines are cooked through
To serve, plate up the sardine and toasted bread, and place the onion broth in a small bowl. Add some of the marinated tomato into an oyster shell and garnish with the coriander. Finish with some of the oyster water from the siphon
- coriander leaves, torn up
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