Sardine with tomato confit and cucumber espuma

Name: Sardine with tomato confit and cucumber espuma
Ingredients: 1 Sushi vinegar; 1 Red wine vinegar; 2 Olive oil; 1 Sugar syrup 1:1; 20 g Ginger juice; 20 g Sugar; 1 Chopped shallot; Fleur de sel; 3 beef tomatoes; Pepper and salt; 2 Cucumbers; 1 Egg white; fresh sardines; 2 soaked gelatin sheets; 3 chopped anchovies in oil

A delicious combination including fish, tomato, and cucumber.

Ingredients

1Sushi vinegar

1Red wine vinegar

2Olive oil

1Sugar syrup 1:1

20gGinger juice

20gSugar

1Chopped shallot

Fleur de sel

3beef tomatoes

Pepper and salt

2Cucumbers

1Egg white

fresh sardines

2soaked gelatin sheets

3chopped anchovies in oil

Preparation

Blanch the tomatoes and cut the concassé into brunoise, mix with the chopped shallot and anchovy.
Add the red wine vinegar and olive oil and season with salt, pepper, and sugar.
Preheat an oven and confit this at 80°C for 75 minutes.
Place the fresh sardines on a metal tray, carefully check for bones. Brush with a little olive oil and sear with a blowtorch.
For the espuma, juice cucumbers in a juicer and collect the juice. Add sushi vinegar and egg white.
Heat the sugar syrup and dissolve the soaked gelatin sheets in it.
Add this to the other ingredients and season with salt and pepper.
Pour into a siphon and charge with 2 cartridges.
Place a ring mold on the plate, spoon in the confit tomato. Place the seared sardines on top.
Just before serving or at the table, add the cucumber espuma.