TOAST WITH MARINATED SARDINE FILLET, DRIED TOMATOES, GOATS’ CHEESE AND SWEET ONION
INGREDIENTS (to serve 10):
To marinate the sardine:
10 sardine fillets
400 gr sea salt
300 gr brown sugar
2 dl extra virgin olive oil
Dried tomato pulp
1 kg tomatoes
Oregano
Salt
Extra virgin olive oil
Sweet onion
1 kg red onion
2 dl extra virgin olive oil
50 gr brown sugar
½ crusty loaf of bread
200 gr creamed goat’s cheese
PREPARATION:
Marinated sardines: Remove the head and scales from the sardines, taking care to not tear the flesh. Dry the fillets and remove any bones. Soak in salted, iced water for 10 minutes to remove any blood. Drain.
Mix the salt and sugar and cover the base of a pan. Place the sardine fillets on top, then cover with another layer of mixed salt and sugar. Marinate for 20 minutes, then wash the fillets, trim and cover with oil.
Dried tomato pulp: Blanch the tomatoes, peel and seed. Cut the pulp into segments, place on an oven pan, sprinkle with oregano, salt and oil. Dehydrate in the oven at 70ºC for 24 hours.
Sweet onion: Cut the onion into julienne strips and fry gently in oil. When it is beginning to turn brown, add brown sugar and caramelise.
Cut the bread into pieces the size of the sardines. Toast.
TO SERVE:
Top the toast with the ingredients in the following order – creamed goats’ cheese, sweet onion, dried tomatoes, marinated sardine. Sprinkle with fleur de sel.