24 fresh sardine fillets, boneless
50 g coarse salt
20 g coriander seeds
20 g pepper seeds
8 sprigs of thyme
9 cloves of garlic
2 lemons from Menton
1 half bunch of parsley
2 red peppers
salt and pepper
25 cl extra virgin olive oil - Portugal
Specialty vinegar with pink grapefruit
Preheat the oven to 180°.
Cut the eggplants in half, place them in a dish, add a drizzle of olive oil, 5 sprigs of thyme and 5 cloves of garlic, peeled and split. Season with salt and pepper. Place in the oven for 30 minutes.
Remove the eggplants from the oven. Remove the flesh from half the eggplants and keep the other half with the skin. Chop the parsley finely. Blend the aubergines with the juice of half a yellow lemon, a dash of olive oil, salt and pepper. Place the eggplant caviar in a bowl and add the chopped parsley, a drizzle of olive oil, some lemon zest and a dash of pink grapefruit vinegar and mix.
Place the sardines in a dish and cover with coarse salt. Leave to stand for 10 minutes, then rinse the sardines thoroughly to remove the salt and drain. Heat 25 cl of olive oil with 1 sprig of thyme, the coriander and pepper seeds and 2 cloves of garlic, lightly crushed, over a low heat in a saucepan (be careful not to let the mixture boil or turn colour).
Arrange the sardine fillets in a dish, spacing them slightly apart, with the skin on top and season with lemon. Pour the hot oil over the sardine fillets and leave to cool. When the oil is cold, drain the sardines on paper towels and set the oil aside in a container.
Cut the caps off the peppers and place them in a dish. Place a clove of garlic and a sprig of thyme in each pepper, add a dash of olive oil, salt and pepper. Place in the oven for 20 minutes at the same time as the aubergines. Take them out of the oven, peel them and cut them into thin strips. Arrange the pepper strips in a dish, pour the oil from the sardines over them, add a sprig of thyme and a few pieces of candied garlic.
On each plate, place 2 spoonfuls of caviar, 6 sardine fillets, the pepper strips and a few pieces of candied garlic. Season with thyme and lemon juice.
The chef's tip:
- It is very important to cover the sardine fillets in coarse salt, as this will ensure that the flesh is firm and tasty.
- The aubergines must be well coloured in the oven so that half of them can be mixed with the skin and have a good barbecue taste.