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