Moraga de sardina
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.
- Total:
Ingredients
- 1kg onion, peeled and left whole
- 500ml of water
- salt, to taste
- 50g of cane sugar
- 4tinned plum tomatoes
- 1pinch of juniper berries
- olive oil
- 500ml of oyster water
- 2gelatine leaves, bloomed in water
- coriander leaves, torn up
- whole sardines, very fresh
- white bread, preferably pan de aceite, Spanish olive oil bread
Instructions
Step 1
Char the onions over a gas flame until blackened. Add them to a pan with the remaining onion broth ingredients. Simmer the broth very gently for 2 hoursStep 2
While the onion broth cooks, macerate the tinned plum tomatoes for 1 hour with some juniper berries and enough olive oil to coverStep 3
Add the gelatine leaves to the oyster water, and warm it very gently until the gelatine dissolves. Add this liquid to the siphonStep 4
Gut and fillet the sardines, and cut the pan de aceite into slices the size of the sardine filletsStep 5
Lay the sardines on top of the bread and cook in a pan gently until the sardines are cooked throughStep 6
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