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Fresh Sardine fillets on concassé Tomato with Basil in Rice and Shrimps Croustillant.

Preparation
Well clean and cut the sardines into two fillets taking away the bones and the scales. Brown the fillets, skin side down. To prepare the Concassé, first poach the tomatoes taking away the skin and seeds, chopp and sauté with little olive oil, then add the basil.
To prepare the rice croustillant, first boiling rice together with the shrimps, then grind and place on a plate, let it dry for 24 hours at 80ºC.
To elaborate the coconut ‘Salmorejo’ put all ingredients in a blender and mix until getting a creamy and homogeneous mass. Reserve cold.
For the apple sand, put all ingredients in a bowl and mix until getting a creamy mass and bake that mass at 170ºC.
Set up: Put on a plate the croustillant and then the concassé, finally place the fillets. Coconut Salmorejo and apple sand are in a separate bowl as a side dish.
Ingredients
Pairing and served with coconut Salmorejo and red apple sand.
1 or 2 Sardines per person.
Coconut ‘Salmorejo’ (cold vegetable cream):
- 400 cl coconut milk
- 3 pieces sandwich bread – crustless
- 2 cloves of garlic
- 50 cl Extra Virgin Olive Oil
- 30 cl vinegar
- Salt to taste
- 100 g grated coconut
Rice Croustillant:
- 100 g rice
- 20 g shrimps
Concassé Tomato:
- Half an onion
- 2 pieces salad tomato
Apple Sand:
- 100 g flour
- 50 g butter
- 50 g sugar
- 50 g freeze-dried apple croustillant

This recipe is a creation of
Casa Robles
C/ Álvarez Quintero, 58 41004 Sevilla
Tel.: 954 563 272 / 954 213 150 Fax: 954 564 479
Geographical coordinates: 05º 59’ 35’’ W - 37º 23’ 13’’ N
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