WHITE GARLIC SOUP WITH PEDRAJAS PINE NUTS, VERDEJO GRAPE JELLY AND SARDINE FILLET MARINATED WITH JUNIPER BERRIES, TARRAGON LEAVES AND BLUE FESCUE FLOWERS

INGREDIENTS (Serves 4)

Pine nut milk:                      
300 gr. Pedrajas pine nuts
300 gr. water

White garlic soup:              
100 ml. olive oil
Aged sherry vinegar 
1 clove garlic
Table salt

Verdejo grape jelly:            
200 gr. Verdejo grapes, seeded
0.4 gr. xanthan gum

Sardine:                                
4 sardine fillets
100 gr. salt
100 gr. sugar
20 gr. juniper berries, crushed
50 ml. gin
Fresh tarragon leaves and blue fescue flowers

PREPARATION:

Pine nut milk: Blend the pine nuts with the water and chill for 12 h.
White garlic soup: Blanch the garlic in boiling water three times. Form an emulsion with the garlic, oil and pine nut milk, adding the milk in a thin stream until the desired consistency is reached. Add salt and vinegar to taste and chill.
Verdejo grape jelly: Liquidise the grapes then, while cold, add the xanthan gum.
Sardines: Carefully remove the fillets from the sardines, and marinate in the mixture of salt, sugar, juniper and gin for 8 hours. Drain, retain the marinade, remove any surplus salt and sugar from the sardines and cover with olive oil. Rinse the fresh tarragon leaves and blue fescue flowers under plenty of water.

TO SERVE

Place a little jelly in the base of a soup dish and top with a sardine fillet. Add a few drops of the marinade and olive oil. Decorate with the fresh leaves and flowers and serve the pine nut milk at the table.