Asparagus – Sardines – Ground ivy

Asparagus – Sardines – Ground ivy

Alexandre Alves Pereira is one of the twelve S.Pellegrino Young Chef Academy 2021 finalists for North West Europe Region. Discover the full recipe of his Signature Dish, Asparagus – Sardines – Ground ivy.

27 January, 2020
Average: 1.5 (19 votes)

serves for

5

total time

4 HR 30 MIN

ingredients

Tarama
Sardine eggs
Average proportion
Sardines
6 fillets (60g)
Cream
100g
Raw cream Borniambuc
50g
Sardine oil
ap
Salt
50g
Sardine oil
Sardine bones
200g
Olive oil
100g
Lemon jelly
Lemons
150g juice
Xanthan Gum
ap
Dried Sardines
Sardines
20 fillets
For the Ground Ivy Oil
Ground Ivy
100g
Grape Seed Oil
250g
For the Asparagus sauce
Ground Ivy Oil
80g
Asparagus Juice
240g
Lemon Juice
20g
Salt
ap
Xanthan Gum
ap
Raw asparagus shavings / chips
Asparagus
10
Sardine oil
ap
Salt
ap
Sardine stock
Sardines
400g
Peeled raw shrimp
100g
Shallots
200g
Olive oil
140g
Dark Soy Sauce
10g
Colatura
20g
Fish fumet
400g
Roasted green asparagus
Asparagus
20g
Extra virgin olive oil
Fish stock jelly
Fish Stock
310g
Agar Agar
2g
Gelatin
3 sheets
For the Sardines purée
Sardines
240g
Anchovies
10g
Fish fumet
140g
Beech wood chips
80g
Ground ivy leaves
Ground Ivy
leaves 50g
Oil For Frying
500g
Extra virgin olive oil
ap
Asparagus jelly
Asparagus Juice
150g
Gelatin
1,5 sheets
Sardine oil
to taste
Raw sardines
Sardines
20 fillets
Lemons
(zest): 1
Portuguese Olive oil
10cl
Asparagus powder
ap
Fleur De Sel
to taste
Black Pepper
to taste

Step 01

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.

 

Step 02

Sardine oil

Put the bones with olive oil in a frying pan.

Put into the oven at 180°C for 15min.

Pass through a sieve, and keep only the oil.

 

 

Step 03

Lemon jelly

Squeeze the lemons and retrieve the juice.

Add the Xanthan to obtain the jelly texture.

 

Step 04

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 beveled.

Season with salt and sardine oil.

 

Step 05

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.

 

Step 06

Asparagus juice

Slice the asparagus thinly and put the in the juicer.

Strain the juice.

 

Step 07

Asparagus sauce

Mix together the lemon juice, asparagus juice and ground ivy oil.

Let set with the xanthan.

 

Step 08

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.

 

Step 09

Sardine stock

Cook together the sardines, shrimp and shallots.

Add the fish fumet, colatura and soy sauce.

Cook over low heat for 1h30.

 

Step 10

Rosted green asparagus

Cook the asparagus with the olive oil in a pan, cover and place in the oven for 12min at 180°C.

 

Step 11

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.

 

Step 12

Sardines purée

Fillet the sardines.

Smoke the sardines with the beechwood 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.

 

Step 13

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.

 

Step 14

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.

 

Step 15

Raw sardines

Remove all bones from the sardine filets.

Slice the sardines crosswise.

Season the sardines with olive oil, salt, lemon zest, asparagus powder and ground pepper.

 

Step 16

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.

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