Sardines, seeded bread, shallot confit with P.X. vinegar, nori seaweed butter
Ingredients:
Serves 4
4 generous slices of seeded bread
8 shallots, thinly sliced
8 cl P.X. vinegar
100 g butter
20 g olive oil
4 sheets of nori
Method:
1. Bring the butter to room temperature; meanwhile, blitz the nori sheets in a blender to obtain a kind of seaweed powder, then mix these nori flakes into the softened butter.
2. Thinly slice the shallots and cook them in a covered saucepan with the olive oil over a low heat, stirring regularly (the shallots should be meltingly soft and translucent). Turn the heat up high and deglaze with the Pedro Ximénez vinegar. Leave to reduce, then set aside.
3. Cut four generous slices of seeded bread and toast them in the toaster.
4. Drain the sardines on kitchen paper.
5. Butter the toast.
6. Begin plating by placing the slice of bread on the plate, then add the shallot confit. Carefully lay the sardine fillet, whole, on the toast.
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Enjoy!
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