Muge pickles
Chef Yoan Boucrelle shares his recipe for making pickled fish easily at home.
© franckhamel
Breton sardines
Chef Emmanuel Kouri enhances Breton sardines by garnishing them with tomato paste before grilling.
This recipe from Emmanuel Kouri, chef at Les Jardins de Kerstéphanie in Sarzeau, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 6
Preparation time: 20 min
Cooking time: 15 min
Rest: 10 min
Ingredients for Emmanuel Kouri 'sBreton sardines
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12 large sardines
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Rice vinegar
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Fine salt
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Cherry tomatoes
For the tomato paste
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300 g diced tomato flesh
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2 red onions
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2 pequillos
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1 small can tomato paste
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Pinch of Espelette pepper
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Sherry vinegar
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Olive oil
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Salt and pepper
For the nasturtium vinaigrette
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15 g nasturtium leaves
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30 g crushed ice
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1 tbsp. olive oil
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2 tsp. lemon juice
Specific equipment
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Blowtorc h
Steps for Emmanuel Kouri 'sBreton sardines
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Sardines:
- Scale, then lift the sardine fillets , keeping them together by the tail. Remove thebones meticulously, thenmarinate in fine salt for 10 min.
- Rinse andimmersein amixture of 2/3 rice vinegar and 1/3 water.drainon absorbent paper andset aside.
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Tomato crush: Sweat chopped onions in olive oil, then generously deglaze with sherry vinegar. Add the tomato flesh, choppedpequillos and tomato paste, then season. Cook until dry and crushed.
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Nasturtium vinaigrette: In a blender , blend all the ingredients together until smooth and homogenous.
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Garnish: Garnish each sardine with tomato paste, then grill with a blowtorch. Arrange on plates as desired, with a dash of vinaigrette and a few cherry tomatoes.
Has this recipe inspired you to discover Emmanuel Kouri's cuisine? Read the Gault&Millau review of Les Jardins de Kerstéphanie.
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