Sardine, tomato & fig leaf dish

• For this recipe I use the oil from a can of sardine. Weigh 30 grams of the oil and then transfer it into a blender.
• Now also add the egg white, the salt, the flour, the sugar, the butter and the squid ink. Blend this till smooth.
• Once smooth spread it on a tuille mold.
• After that bake them at 160 °C for 15 minutes till dry and crispy.
• Then remove them when still hot to prevent them from breaking. 

The brunoise

• First remove the stem from the tomatoes and make a thin cross on both sides of the tomatoes. Then blanch the tomatoes for 30 seconds in boiling water. This will loosen the skin. Now directly cool them down in ice water and repeat it with all tomatoes.
• After that remove the skins with a small knife. Then skins you can dry at 60 °C and then blend into a delicious powder. That’s great for seasoning!
• Now you can cut the tomatoes in four and then remove the seeds. Keep the seeds for the jelly. The tomato you can spread on a tray that’s lined with a silicon sheet. Now drizzle some olive oil on top and season it with flaky salt and black pepper. Then dry them at 60 °C for around 3 hours till almost all the moisture has vaporized.
• Meanwhile take a couple of red bell peppers and toast the skin with a blowtorch. Then let them sit for 30 minutes to cool down completely.
• Once cold use a small knife to remove the skins. You can also rinse them under running water, but then you will lose a lot of flavor.
• Now cut the bell pepper of the seeds and then cut them in small cubes also known as brunoise.
• Then back to the tomato. It’s super flavorful and the texture is great! Also cut it in brunoise.

The jelly

• Transfer the tomato seeds in a cup and also add the verjus, the black pepper, the salt and the clove of garlic. Blend this till completely smooth.
• Once smooth pour it on a sieve that’s lined with a kitchen paper to clarify it. Let it drain for a couple of hours so you don’t waste a single drop.
• After that soak the gelatin in cold water.
• Then pour 50 grams of the tomato liquid into a saucepan and heat it up till it starts to steam.
• After that turn off the heat and dissolve the gelatin. Now while stirring add 200 grams of the tomato liquid and mix it well.
• Then add the bell pepper brunoise and the tomato brunoise. Now mix it and fill your desired bowls. Mix it with every scoop you take. Then let it cool down in your fridge. 

• Pour the flour into a mixing bowl and also add the cold water, the sugar and the dry yeast. Now mix it by hand for 1 minute and then let it rest for 30 minutes.
• Then add the salt and mix it on a medium high speed for 7 minutes. This is my favorite go to easy and fast way to make focaccia.
• Add a layer of olive oil in a bowl and transfer the dough on there. Now cover it with wrap or a wet cloth and let it proof for 3 hours.
• Meanwhile take a couple of sardines and remove the bones. Start with the spine and then the smaller bones.
• Then add a thin layer of olive oil in a metal container and gently scoop the focaccia dough on there. Drizzle some more olive oil on top and gently level it by pressing the dough down.
• Now spread the sardines on top and also add some flaky salt and chive flowers. Then bake it at 190 °C for around 15 minutes till golden brown.
• After that let it cool down completely. Now portion it and serve it straight away.

• Mix the egg yolk with the sushi vinegar, the salt, the cleaned bell pepper and the smoked paprika powder. Now blend this till smooth.
• Then add the neutral oil and blend it once more till completely emulsified.
• Once that’s done transfer it into a piping bottle and let it set in your fridge for at least 1 hour. 

• Soak the gelatin in cold water.
• Then mix the sardine filets with the egg yolk, the cream and the butter. Blend this till smooth.
• Now pour it into a saucepan and while stirring cook it till it’s 85 °C.
• Then turn off the heat and dissolve the gelatin. Mix it well.
• Directly fill your desired mold and tap the mold a couple of times to remove any air bubbles. After let it set in your freezer. 
• Once frozen remove it from the mold and serve it defrosted.

• Transfer the fig leaves into a blender and also add the neutral oil. Then blend it till the oil is 65 °C. It will heat up from the friction.
• After that pour it on a sieve that’s lined with a kitchen paper and let it drain in your fridge.
• You can keep the oil in your fridge for a couple of days and in your freezer for 2 to 3 months. 

• Making the fig leaf powder is quite simple. Just dry the fig leaves at 50 °C for a couple of hours.
• Now transfer it into a blender and blend it into a fine powder. Keep it dry and covered for later. 

• First use the fig leaf powder to dust a thin layer on the tuille and then it’s ready to be served.
• Then place the cremeux on the jelly and let it defrost. Now pipe a couple of dots of the emulsion around the cremeux and drizzle some fig leaf oil on top.
• Place some parsley leaves in between and decorate it with chives flowers and some thyme flowers. Then serve it with the sardine focaccia and the black sardine tuille.