
Asparagus – Sardines – Ground ivy
Alexandre Alves Pereira is one of the twelve S.Pellegrino Young Chef 2019-2020 finalists. Discover the full recipe of his Signature Dish, Asparagus – Sardines – Ground ivy.
serves for
total time
ingredients
For the tarama
- Put the coarse salt with the sardine eggs and let sit for 20 minutes.
- Rince the eggs with clear water.
- Put the sardines, eggs and the liquid cream in a sauce pan.
- Cook over low heat, for 5 minutes.
- Strain through a sieve.
- Add the raw cream and the sardine oil.
For the sardine oil
- Put the bones with the olive oil in a frying pan.
- Put into the oven at 180°C for 15min.
- Pass though a sieve, and keep only the oil.
For the lemon jelly
- Squeeze the lemons and retrieve the juice.
- Add the Xanthan to obtain the jelly texture.
For the dried sardines
- Remove the sardine fillets and put them in a dryer at 50°C for 72h.
- For the raw asparagus
- Slice the asparagus into pieces, slightly bevelled.
- Season with salt and sardine oil.
For the ground ivy oil
- Let the oil heat up to 60°C.
- Put the ground ivy in the mixer bowl.
- When oil is at 60°C, add the oil into the mixer bowl.
- Mix for 1 minute Strain in a sieve, with Tork paper for 3 hours.
For the asparagus juice
- Slice the asparagus thinly and put the in the juicer.
- Strain the juice.
For the asparagus sauce
- Mix together the lemon juice, asparagus juice and the ground ivy oil.
- Let set with the xanthan.
For the fish fumet
- Cook the bones with the onions and the shallots.
- Add water to cover the ingredients.
- Let simmer for 20 minutes.
- Pass through a sieve.
For the sardine stock
- Cook together the sardines, shrimp and shallots.
- Add the fish fumet, colatura and soy sauce.
- ook over low heat for 1h30.
For the rosted green asparagus
Cook the asparagus with the olive oil in a pan, cover and place in the oven for 12min at 180°C.
For the fish stock jelly
- Put gelatine sheets in cold water
- Add the agar-‐agar in the stock, bring the water to boil.
- Remove from heat.
- Drain the gelatine, add into the stock.
- Put into a tray, creating a 1 to 2 mm layer of jelly.
- Once set, cut the jelly as long as desired, wrap around the asparagus.
For the sardines purée
- Fillet the sardines.
- Smoke the sardines with the beech wood chips for 20min.
- Place the fumet, the anchovies and the smoked sardines in a mixer bowl.
- Mix until it is a smooth purée.
- Pass through a sieve.
- Place the purée in a bottle for the presentation.
For the ground ivy leaves
- Take 10g of ground ivy leaves, fry them in the oil heated at 160°C.
- Take the rest of the leaves, and gently cook them in some olive oil.
For the asparagus jelly
- Take some asparagus juice, and let boil.
- Add gelatine.
- Add the rest of the juice and season to taste.
- Pour the jelly in the presentation bowl.
For the raw sardines
- Remove all bones from the sardine filets.
- Slice the sardines crosswise.
- Season the sardines with the olive oil, salt, lemon zest, asparagus powder and ground pepper.
Preparation
First:
Once the jelly has set, brush the top of the jelly with some sardine oil. Lay the seasoned sardines slices on top of the jelly.
Second:
Spread the tarama on the dried sardines. Put the sliced and seasoned asparagus on the sardine. Put a dot of lemon jelly and lay a ground ivy flower on the lemon jelly dot.
Third:
Put the asparagus with the sardine jelly in a plate. Put the sardine purée in dots on the plate. Add the cooked and fried ground ivy leaves, as well as some asparagus pistils. Put some asparagus sauce in a small pitcher for the presentation Pour the sauce when ready to eat.