Dish

Sardine Cake

Sometimes a recipe just comes along—imposing, self-assured—and you don’t change a thing. Sometimes it’s a long journey: starting with a cooked fish—a red mullet prepared in the cotriade style—I ended up with a raw fish that turned into a sardine… What will it be tomorrow?

Sardine Cake
180 min
Préparation
Average
Niveau
5
Personnes

Ingredients

  • 15 to 20 sardines, scaled and gutted
  • 25 cl rice vinegar - 2 tablespoons olive oil
  • 1 large tomato, peeled and seeded
  • 4 shallots, finely chopped and blanched
  • 2 Granny Smith apples
  • 100 g of faisselle
  • Mixed greens - Fresh wasabi - Sea salt - Black pepper

Preparation

1
Remove the bones from the sardines and trim the underside. Marinate them in brine (125 g salt to 250 g water) in the refrigerator for 15 minutes.
2
Drain the sardines, rinse them under cold water, and pat them dry with a cloth or paper towel. Marinate them again in rice vinegar for 15 minutes. Drain, pat dry with a cloth, then fold the fillets back to close the fish.
3
Line a rectangular terrine dish with plastic wrap, then with thin slices of blanched apples. Place a layer of sardines in the bottom of the dish, arranged head-to-tail, followed by a thin layer of shallots, a drizzle of oil, then tomatoes, and season with pepper. Repeat this process several times.
4
Cover the terrine with a small wooden board, place a weight of about one kilogram on top, and refrigerate for 6 hours.
5
Remove from the mold, slice, and arrange on a plate with a spoonful of cottage cheese, a few lettuce leaves, and a dab of grated wasabi. Enjoy your meal!