SERVES 2

Chilled almond soup

• 150g almonds
• 1 garlic clove
• 20g bread (quite dry)
• 2 tbsp olive oil
• 1 level tbsp vinegar
• Water and salt

Sardine

• 4 sardines
• Maldon salt
• Vinaigrette (serves 4): 5 tablespoons oil + 2 tablespoons vinegar + 1 tablespoon honey + zest and juice of 1 orange

Pumpkin sheet

• Pumpkin rectangles 4cm x 3cm x 1cm (height)
• 200ml water
• ½ orange cut in mirepoix
• 1 tsp sugar
• Salt

METHOD:

We start by making the chilled almond soup. To do this, we crush the almonds covered with cold water with the bread and the clove of garlic. To this paste we gradually add the oil, stirring continuously until it is whipped.

Add the vinegar and a little salt to taste. We add more water until we have a light and homogeneous cream. Check to see if it needs more salt and set it aside in a cool place.

We continue with the sardines. We first fillet the sardines and give them a fright under the grill. To do this, we preheat it and put them under the grill set to maximum for one minute. Once they are done, we hydrate them with the white garlic.

Finally, we prepare the pumpkin by cooking it for 4 minutes in a saucepan containing the water, chopped orange, sugar and salt. We then press it to remove the moisture.

PRESENTATION

In a black shallow dish, create a base with the chilled almond soup. Carefully place the pumpkin sheet on top of this and then the sardine fillets on top of the pumpkin. Decorate with some thin slices of radish and petals.

PAIRING

See Marqués de Poley pairing.