Grilled sardines, fresh goat cheese, organic cucumber condiment, juice frappé

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.