Marinated Sardines, Poached White Asparagus and Truffle

Name: Marinated Sardines, Poached White Asparagus and Truffle
Yield: Serves 4
Cuisine: France
Ingredients: 4 fresh sardines, approximately 15 cm (6 inches) long, descaled, filleted; 250 g (9 oz) inner leaves of celery heart; 2 teaspoons white wine vinegar; 10 g (¼ oz) caster (superfine) sugar; borage or other edible flowers, to garnish; 13 g (½ oz) sea salt; 8 thick white asparagus spears; 15 g (½ oz/½ bunch) chervil; 125 ml (4 fl oz/½ cup) olive oil; 50 g (1¾ oz/⅓ cup) hazelnuts, blanched, toasted and coarsely crushed; 125 ml (4 fl oz/½ cup) white wine vinegar; fine sea salt; 50 ml (1¾ fl oz) hazelnut oil; 12 g (¼ oz) black truffle, finely diced (if not in season, use good quality black truffle paste); 15 g (½ oz) chives, finely chopped; lemon juice; 1 French shallot, peeled, finely chopped; 50 ml (1¾ fl oz) olive oil; olive oil; sea salt; 1 tablespoon sherry vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

4 fresh sardines, approximately 15 cm (6 inches) long, descaled, filleted
fine sea salt

Europe
France
Starter
Pescatarian
Mediterranean
Gluten-free

Method

Lay the sardine fillets on a clean tray and season both sides with sea salt. Cover and leave for 3 hours in the refrigerator to cure. Fill a shallow bowl with a small amount of vinegar — just enough to be able to submerge the fillets. Rinse the fillets in vinegar by dipping them in briefly; do not leave them submerged. Pat dry with paper towel and lay the fillets flat in a single layer on a rim