Asparagus – Sardines – Ground ivy

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.