Ángel León’s Chargrilled Sardine and Smoked Aubergine

For the Sardine Oil (makes 1L)

Ingredients:

• 10 Sardines
• 20ml Smoked oil
• 1L sunflower oil

Method:

1. Descale the sardines.
2. Cut the sardine fillets and pour over the smoked oil until the fillets are completely coated.
3. Heat the sunflower oil.
4. Fry the sardines in the oil until they are toasted
5. Strain the sardines and add smoked oil from the precooked mixture
6. Cool the oil and keep.
7. Repeat every 2-3 days.

For the Maltodextrin Cookies (makes 50 units)

Ingredients:

• 50g maltodextrin
• 100g sunflower oil
• 20g salt
• 20g smoked salt

Method:

• Mix all ingredients until you have a uniform dough.
• Shape the dough over a silpat, knead and press.
• Bake for 17 minutes at 130ºC.

For the Pineapple Oil (makes 1L)

Ingredients:

• Handful dried pineapples
• 1L sunflower oil

Method:

1. Burn the pineapples with the blowtorch until they are smoked
2. Once the pineapples are burned, mix with oil and cover quickly to infusionate.
3. Repeat weekly

For the Saltine Sardine Mixture (makes 1L)

Ingredients:

• 1 Litre water
• 500g wine vinegar
• 20g salt

Method:

1. Combine the ingredients and save for later.

For the Aubergine

Ingredients:

• 400g aubergine
• 40g sherry vinegar
• 3g salt

Method:

1. Bake the aubergines until soft.
2. Leave them to sweat under wrapping film.
3. Finely chop and dry the cooked aubergine.
4. Dress with sherry vinegar and salt.
5. Place them in a pastry bag and reserve.

To Plate One Portion:

• 1 unit maltodextrin cookie
• 1gr pineapple oil
• 0,3 unit sardine (fillet)
• 0,02 saltine sardine
• 0,3 fleur de salt
• 8g aubergine dressing

1. Ensure the sardines are clean by descales the fillets and bleeding the sardines in ice water
2. Marinate the sardine for 9 minutes in the saltine sardine mixture and then dry off using paper towel.
3. Cut the sardine fillet into 2,5cm x 4,5cm. Keep in soft olive oil until the service.
4. Over the cookie place some aubergine and a slightly burnt sardine fillet.
5. Brush the sardine fillet with some pineapple oil and salt.

NOTE: Allergens – fish & sulphites

Recipe Courtesy of Ángel León of 3 Michelin-starred Aponiente in Spain.