Moraga de sardina

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.
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  1. 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 hours
  2. Step 2

    While the onion broth cooks, macerate the tinned plum tomatoes for 1 hour with some juniper berries and enough olive oil to cover
  3. Step 3

    Add the gelatine leaves to the oyster water, and warm it very gently until the gelatine dissolves. Add this liquid to the siphon
  4. Step 4

    Gut and fillet the sardines, and cut the pan de aceite into slices the size of the sardine fillets
  5. Step 5

    Lay the sardines on top of the bread and cook in a pan gently until the sardines are cooked through
  6. Step 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