083smoked sardine with migas, ajo blanco
& semi-dried cherry tomato
(Refer to opposite page, inset)
By Chef Daniel Oviedo
3 sardines, filleted, scored and cut into 3 pieces
1 tbsp extra virgin olive oil, extra for drizzling
Sea salt, to taste
50g oak or apple wood chips
Semi-dried cherry tomatoes, for topping
Kyoho grapes, sliced and
nasturtiums, for garnishing
Migas
40g Ibérico chorizo, brunoised
2 tbsp olive oil
1 tbsp pimentón (ground paprika)
1 sourdough bread (140g),
cut into 1-cm cubes
Ajo Blanco
100g raw whole almonds
5g garlic, peeled
2g fine salt
200ml water
130ml olive oil
100ml sunflower oil
1 tbsp sherry vinegar
• For the migas: Sauté brunoised chorizo with olive oil in
a frying pan over a high heat until chorizo turns golden
red in colour. Add in the pimentón and sauté for a few
seconds. Add in the sourdough bread cubes and sauté
until bread cubes are slightly crunchy and have soaked
up all the rendered chorizo oil.
• For the ajo blanco: Place raw whole almonds with the
rest of the ingr edients into a con tainer. Cove r, and
marinate for about 30 minutes. Transfer the marinated
almond mixture into a food processor and pulse until
smooth. Keep chilled.
• Season sardines to taste with extra virgin olive oil and
sea salt. Set aside. Burn the apple wood chips in a
deep cooking pot over a high flame until smoke starts
to become dense. Place the seasoned sardines into a
colander and place the colander on top of the cooking
pot. Cover the cooking pot with a lid and smoke the
seasoned sardines for about 8 minutes. Transfer the
cooking pot into a pre-heated oven at 180°C and roast
for about 2 minutes. Remove and season to taste the
smoked sardine with sea salt and drizzle with olive oil.
• Place the sautéed migas each onto deep serving
plate and top with smok ed sardines and semi-dried
cherry tomatoes. Garnish with sliced Kyoho-grapes
and nasturtiums. Pour the chilled ajo blanco over the
sautéed migas just before serving. Serves 4
Hakkaido scallop topped with egg yolk cream
& topinambur cream
(Refer to opposite page)
By Chef Daniel Oviedo12 Hokkaido scallops, shucked
Sea salt and freshly ground pepper, to taste
20ml olive oil, divided
100g Ibérico lardo , thinly sliced and keep chilled
40g samphires (salicornia or sea asparagus spears)
Topinambur chips, for garnishingEgg Yolk Cream
100g egg yolks
Fine salt, to tasteTopinambur Cream
20g butter
300g topinamburs (Jerusalem artichokes),
peeled and sliced
(reserve 2 topinamburs, thinly sliced for chips)
200g cream• For the egg yolk cream: Place egg yolks into a vacuum
pack and seal tightly. Place the vacuum pack into a
immersion circulator at 65°C and sous vide for about
30 minutes. Remove and plunge the vacuum pack
into an iced water-bath to cool down. Once cooled,
remove and season to taste the egg yolk cream with
fine salt. Transfer the egg yolk cream into a squeeze-
bottle. Set aside.
• For the topinambur cream: Heat butter in a saucepan
over a medium heat until butter has melted. Add in
the sliced topinamburs and sauté until caramelised,
for about 5 minutes. Add in cream and simmer until
the topinamburs are tender. Transfer the cooked
topinamburs into a food processor and puls e until
smooth. Season to taste with fine salt and fre shly gro und
pepper. Set aside.
• Season the shucked scallops to taste with sea salt and
freshly ground pepper. Set aside. Heat a frying pan over
a medium heat until hot. Add a few drops of olive oil
and sear the seasoned scallops on both sides until lightly
brown. Remove and place a slice of lardo on top of
each pan-seared scallop. Set aside until the lardo melts
and turns transparent. Reheat the same frying pan with
olive oil and sauté the samphire for about 3 seconds.
• Place 3 pan-seared scallops with lardo and sautéed
samphires onto each serving plate. Top with a spoonful
of egg yolk cream and topinambur cream. Garnish with
topinambur chips. Serves 4CHEF
(^) +
(^) RECIPE