SARDINE, BREAD AND IBERICO HAM OIL
INGREDIENTS (to serve 4)
Sardine:
4 large sardines
100 gr coarse salt
60 gr brown sugar
Oil:
3 dl extra virgin olive oil
20 gr lean Iberico ham
100 gr cocoa butter
Bread:
1 corn bread roll
Oil
1 clove garlic
Others:
Pimentón de la Vera
PREPARATION
Sardine: De-scale and gut the sardines. Use a sharp knife to form fillets, and use tweezers to remove any bones. Cover with salt and sugar and leave for 8 minutes. Then clean the fillets and set aside in a cool place covered with a cloth.
Oil: Warm the oil and place the ham in it. Cover and leave for 4 hours to flavour the oil. Strain. Melt the cocoa butter and mix into the oil. Leave to set then transfer to a piping bag.
Bread: Break up the bread roll and place in a cool oven to dry. Crush, then sauté with a little oil and the garlic clove. Season with salt, then dry again.
TO SERVE
Make a line of Iberico ham oil and sprinkle with corn breadcrumbs. Cut the sardine fillets into pieces and warm under the grill just long enough for the fat to become soft. Arrange on top of the oil and corn breadcrumbs, and finish by sprinkling with a little pimentón.