Grilled sardines, fresh goat cheese, organic cucumber condiment, juice frappé
Fancy a light, fresh dish? Matthieu Pasgrimaud's recipe at Le 1825 - Château de la Brûlaire, for grilled sardines with fresh goat's cheese, organic cucumber condiment and jus frappé, is here.
Serves 4
Preparation time: 50 min
Cooking time : 5 min
Rest : 3 h 30
Marinated sardines
- 8 sardines (from Saint-Gilles- Croix-de-Vie if possible)
- 20 g garlic
- 20 g ginger
- 200 g olive oil
- 20 g fresh cucumber
Fresh goat's cheese cubes
- 350 g fresh goat's cheese
- 17.5 cl single cream
- 17.5 cl whole milk
- 7 gelatine leaves
- 2 g Espelette pepper
- 7 g salt
- Fresh savory
Cucumber condiment
- 1 cucumber
- 10 g ginger
- 12 g honey
- 12 g yuzu or lemon juice
- 7 g dashi or soy sauce
- 9 cl olive oil
- salt and pepper
Sardine rillettes
- 20 g sardine trimmings
- 40 g full-fat cream
- Smoked vinegar (or sherry vinegar)
- salt and pepper
Squid ink chips
- 10 g cornstarch
- 17 g flour
- 9.5 cl olive oil
- 5 g squid ink
1 - Prepare the marinated sardines: wash the sardine fillets. Reserve the trimmings for the rillettes. Using a blowtorch or barbecue, char the fillets (alternatively, you can use a non-stick frying pan without fat). Finely dice the garlic and ginger. Add the sardine fillets. Cover with olive oil. Leave to infuse for at least 1 h 30. Dice the cucumber. Set aside.
2 - Make the fresh goat's cheese cubes: soften the gelatine in a bowl of very cold water. Pour the milk, cream and salt into a saucepan. Bring to the boil. Remove from heat and add the drained gelatin. Mix well. Arrange the fresh goat's cheese in a large bowl. Pour the mixture over it. Add the chilli pepper. Whisk to combine. Pour the mixture into a large dish covered with cling film to a thickness of 2 cm. Chill for at least 2 hours.
3 - Prepare the cucumber condiment: using a centrifuge, extract 100 g of cucumber juice. Cut the ginger into brunoise. In a hot pan, sweat the ginger with the honey. Remove from the heat and add the cucumber juice, yuzu and dashi. Gradually add the oil. Check seasoning. Set aside in a cool place.
4 - Prepare the sardine rillettes: in a frying pan, cook the sardine trimmings. Leave to cool, then chop finely. Strain through a sieve to obtain a fine flesh. Whip the cream to a chantilly. Mix together the sardine flesh, whipped cream, vinegar, salt and pepper. Set aside in a cool place.
5 - Make the squid ink chips: mix all the ingredients together with 13 cl of water or stock. Place the mixture in a pipette or small piping bag. In a non-stick frying pan, shape the mixture into rounds and cook for a few minutes until it forms a chip. Remove to kitchen paper.
6 - Presentation: cut 16 goat's cheese cubes into 2 cm squares. Coat the top of each with chopped fresh savory. Arrange 4 on each plate. Drain and halve the sardine fillets. Arrange each piece on a cube of goat's cheese. Add a little cucumber brunoise, garlic and ginger. Serve with chips toasted with sardine rillettes. Serve with fresh cucumber juice.
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