Products in the recipe by Marvic Medina, restaurant Naturaliste
Ingredients (serves 4):
4 Maison DEHESA sardines
400 g Jerusalem artichokes
Pickled onions, to be made a week ahead if possible
White onion
Garlic
White wine
Fresh cheese
Scamorza
Coriander
Spring onion
Mustard shoots
Pine nuts
Steps:
1. Peel and cut the Jerusalem artichokes. Steam one half for 1 hr 30 min. Roast the other half in the oven at 190°C for 1 hr.
2. Sweat the white onion and garlic and colour lightly. Add the white wine. Add the fresh cheese and the scamorza. Gratinate in the oven and blend. Add a splash of wine for acidity.
3. Make Jerusalem artichoke crisps by drying the skins in the oven at 120°C for 2 hrs. Blend, then fry.
4. Chop the coriander and spring onions.
5. Plate up: spread the velvety cream over the base of the plate, then add the roasted and steamed Jerusalem artichokes. Add the smoked XXL sardines, cut as sashimi, and the pickled onions, scatter with coriander, spring onion, mustard shoots and pine nuts, and finish with the Jerusalem artichoke crisps. Serve at once.
