Recipe Sardines Marinaded in Allioli, with Cassava and Black Garlic
Hello there! How are you?
Here is an appetizer or starter that will impress any guest.
If you like sardines, you know that they taste great with everything, but why not try them in a fusion of Mexican, Mediterranean and Japanese cuisine?
Let us know how you get on! ;)
Method
Mix the rice vinegar, lime, oil, 1 clove of garlic and a pinch of salt in a bowl.
Leave to rest for 1 hour.De-scale the sardine well.
Cut into strips, removing the bones.Cut each sardine strip into four pieces and place in the bowl (prepared in step 1).
Leave to marinade for 10 minutes. Remove and drain on kitchen paper.
Peel the cassava and cut into equal sized rectangles.
Heat a small saucepan with enough water to cover the cassava and add the sachet of squid ink. Cook until the cassava is tender.
Set aside in its cooking water.
FINISHING THE DISH:
Place 3 teaspoons of allioli on a flat dish and then position the black garlic cloves on the allioli.
Place the marinated sardine pieces around the dish, so that they don't touch each other and place two chunks of black cassava on the plate.
Sprinkle fleur de sel on the cassava and sprinkle some herring roe on the sardines.
TIPS FROM THE CHEF:
- This dish can be made with other kinds of fish like mackerel, gilt-head bream, sea bass...
- For step 4:
Don't leave the fish in the marinade for too long otherwise it will take on too much of the taste and texture.
- Substitute the allioli for roasted garlic sauce.