For the marinated sardines
100 gramos sea salt
Organic herb leaves
For the olive oil sauce
To set up the dish
Organic herb leaves
1.- Clean the innards of the sardines with salt water and ice so the blood can be drawn out.
2.- Fillet the sardines, take out the bones and store.
3.- Chop up all the citric fruits and add salt.
4.- Marinade the fillets and cover them with the salt and citric fruits for between an hour and an hour and a half, depending on their size.
5.- De-salt the fillets in water and place in olive oil aromatized with organic herb leaves and citric fruit skins.
6.- Blend the olives on a slow speed to draw out the bones.
7.- Take out all the bones and blend the olive mix to make as thin a puré as possible.
8.- Filter the puré with a superbag to draw out all its juice
9.- Mix the juice with xanthan gum in a proportion of 0.2 gr for every 100 ml of juice.
10.- Store in a cool place and allow to settle.
11- Cover the bottom of the dish with the juice.
12.- Take out the oil aromatized fillets and place them over the olive juice.
13.- Place an orange segment over each fillet and place an organic herb leaf and a salt flake on the top.
Cook’s notes for readers:
What is a superbag?
It is a kind of bag used as a filter, with special characteristics, as it is particularly efficient for separating liquids and solids. It is made out of porous material, and is resistant to heat up to 170º C, is flexible and comes in two sizes. This accesory is used a lot in professional kitchens, and strains consomés while saving the job of having to filter afterwards, para colar fondos, salsas, etc.
What is xanthan?
This can be found at gourmet and herbolist shops. Its most common substitute is AGAR and in common cooking products it can be replaced by cornflour, but the mixture must be boiled to be able to cook it properly, which is not a viable option for this recipe.
Jenisse Ferrari and Mario Rodríguez Ureña talk us through their dish:
"The recipe is inspired by everyday flavours, using common market products and giving them a personal touch, with the result being a wholehearted and fresh dish. The recipe we present aims to raise awareness of the goodness of olives from the municipality of Santa Lucía. We also attempt to provide a contrasting taste for the palate, between the freshness and the acidity of the oranges from Telde, such a characteristic flavour that only comes from the local land.
Our cooking style is born out of the culinary experiences we have experienced and are passing on.
Our proposition is our way of expressing who we are and what we like. It is a great chance to get to know and share in an environment that allows us to empathise with our clients, offering them dynamic and forward thinking dishes."
Our 16th 'dish-enhancing' secret ingredient
The commercial cultivation of oranges in the city of Telde date back many years, to the end of the 19th century, with production being sent north to the British Isles. This tradition continues today, thanks to the wonderfully high quality of the sweet orange that is painstakingly harvested at several estates around the region, and is now focused mainly on local consumption. Be sure to ask for this fine product at local markets around the island. It is a perfect orange to make juice from, and is easily recognised for its good colour and large size.
For further information go to Telde oranges.