Blog

Bread biscuit with sardines

Ingredients:

• 1 can of sardines in olive oil.
• Sunflower oil.
• Very cold water.
• Corn flour.
• Wheat flour.
• 1 onion.
• Oil from the can of sardines.
• Apple cider vinegar.
• Syrup.
• 2 tablespoons of mayonnaise.
• 1 teaspoon of Dijon mustard.
• 2 slices of bread.
• Arugula leaves.

Preparation:

1. Open the can of sardines and separate them from the oil, reserving the latter to make the candied onion.
2. Cut the slices of bread in half and, using a rolling pin, make them as thin as possible. Set aside.
3. In a frying pan, heat the reserved oil from the sardines. Add the finely chopped onion. When it’s soft and beginning to brown, add a splash of apple cider vinegar, a little syrup, and season with salt and pepper. Let it reduce well and set aside.
4. Meanwhile, mix the mayonnaise with the mustard until well combined. Set aside.
5. Heat a saucepan with sunflower oil and make the tempura: mix the two types of flour and gradually add the almost frozen water until you get a paste that’s thick enough to cover well. Dip the sardines first in the wheat flour only and then in the tempura. Fry them in the saucepan you had on the heat. Once they’re fried, place them on a plate lined with absorbent paper to remove excess fat.
6. While we’re frying the sardines, brown our breadcrumbs in the oven with a little of the reserved sardine oil.

Plating:

Place a thin stream of caramelized onion on top of the breadcrumbs, top with the tempura sardines, and garnish with several dots of mustard mayonnaise and a few arugula leaves.