ESCABECHE OF SARDINES, CHEESE AND BLACK OLIVES

INGREDIENTS (serves 4):

Escabeche (pickle sauce):

200 gr. onion

100 ml. Arbequina extra virgin olive oil

2 bay leaves

6 black peppercorns

3 cloves garlic

1 gr. sweet pimentón

6 cloves

50 ml. sherry vinegar

50 ml. white wine

200 gr. sardine bones for stock

Powdered cheese:

250 gr. grated Manchego cheese

500 ml. water

Others:

Black olive paste

PREPARATION:

Escabeche: Cut the onion into julienne slices and soften in the oil with the bay leaf, pepper, garlic, pimentón and clove. Add the vinegar and white wine, and reduce to half. Add the sardine bone stock. Season with salt and leave to stand for 2 days.

Powdered cheese: Blend the cheese with the water. Strain and freeze in Pacojet containers. Grind to a powder and set aside.

TO SERVE:

Drain the onion, which will have taken on all the flavours of the escabeche, and plate. Sprinkle with powdered cheese and decorate with three drops of black olive paste.

NOTE: The idea of this recipe is to note the flavour of the escabeche through the onion. This takes me back to the sardines in escabeche prepared by my mother in which the sardines were very well cooked. I especially liked to dip bread in the sauce.