Chef of Le Gabriel, at La Réserve Paris, Jérôme Banctel chose our Japanese-style smoked sardine to bring umami to life in a monkfish ham with roasted asparagus.
The monkfish, salted then smoked for ten minutes, rests on the bone for seven days before it is sliced. Around it, roasted asparagus and our smoked sardine, bound with a beurre monté made with white soy sauce. “Neither dominates the other. Together, they give a singular taste,” says the chef.