- 4
Ingredients
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 12 1/4 oz onion
- 5 1/4 oz carrot
- 5 1/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the eucalyptus oil:
- 3/4 oz eucalyptus leaves
- 1/2 cup sunflower oil
- For the eucalyptus and meat stock:
- 1/2 cup reduced meat stock (see previous step)
- 1/4 cup eucalyptus oil (see previous step)
- cornflour
- salt
- For the sardine stock:
- 8 sardines (approx. 11/2 oz each)
- 1/4 cup 0.4º olive oil
- 1 1/4 cup water
- salt
- For the sardine gelatin:
- pinch powdered agar-agar
- 1 cup sardine stock (see previous step)
- For the eucalyptus and blackcurrant vinaigrette:
- 1/3 cup blackcurrant purée
- 1/2 cup water
- 1/4 cup eucalyptus oil (see previous step)
- For the sardines:
- 10 sardines (11/2 oz each)
- sunflower oil
- For the baby onions and yellow chanterelles:
- 4 1 1/2-oz baby onions
- To finish:
- 1/2 oz 0.4º olive oil
- 1 tsp salt
- 1/2 tsp roasted pine nuts, diced
Preparation
Step 1
For the meat stock:
1. Add the sugar to the red wine and reduce it by half. Keep to deglaze the frying pan used to seal the blanquette.
2. Brown the veal bones in the oven at 355ºF.
3. Cut up the veal blanquette into pieces, 4" long and 2/3" wide. Seal in a little oil over a high heat. The meat should be golden on the outside, but raw inside. Deglaze with the wine.
4. Cut the vegetables into small pieces. Brown on the oven in a little oil at 300ºF.
5. Once they begin to brown all over, add the tomato quarters.
Continue cooking until the juices have come out of the tomato and the vegetables are golden brown.
6. Put all the ingredients in a pressure cooker. Cover with cold water and cook over a medium heat. Whisk constantly.
7. Once the liquid has started to boil, lower the heat so that it simmers for 6 hours.
8. Strain and leave to cool so the fat solidifies. Scrape it off.
9. Reduce until you have a tasty, thick stock. Strain.
For the eucalyptus oil:
1. Wash the eucalyptus leaves, dry them and chop them up.
2. Panfry them in the oil at 160ºF for 2 hours and then leave it to infuse for 2 days. Strain.
For the eucalyptus and meat stock:
1. Thicken the meat stock with the cornflour. Season with salt.
2. Split with the eucalyptus oil and keep warm.
For the sardine stock:
1. Cut off the gills and gut the sardines.
2. Brown the sardines in the oil and drain.
3. Simmer the sardines in the water for 15 minutes. Strain and sieve.
4. Season with salt
For the sardine gelatin:
1. Season 1 cup of the sardine stock and mix with the powdered agar-agar.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Pour an approx. 1/10" layer in a dish and set.
4. Leave to set in the fridge for at least 2 h.
For the eucalyptus and blackcurrant vinaigrette:
1. Mix the water with the blackcurrant purée and sieve.
2. Split with the eucalyptus oil.
For the sardines:
1. Scale, filet and remove the bones from the sardine fillets.
2. Put 5 fillets on top of each other with the skin upwards, only covering the fleshiest part.
3. Trim the ends off the fillets making a 2 x 2¾" rectangle.
4. Place the greaseproof paper rectangle, brushed with a little sunflower oil, with the skin in contact with the paper.
1 oz yellow chanterelles (1¼")
For the baby onions and yellow chanterelles:
1. Clean the baby onion by removing the toughest layers. Leave a center that should be 2/3" in diameter. Keep the head for another dish.
2. Cut the center into ¼" slices
3. Cut ½" of the stem of the yellow chanterelles and clean with a damp cloth or with water if they are very dirty.
Final Steps & Preparation:
1. Cut the gelatin into 2" x 2¾" rectangles.
2. Put a pinch of diced roasted pine nuts in the center of the dish and the gelatin rectangle on top (so it does not move).
3. Season the sardine fillets with salt and lightly seal on the flesh side in a little 0.4º olive oil on a really hot grill. They should be just done.
4. Sauté the onions and the yellow chanterelles and season with salt.
5. Heat the sardine gelatin on the dish in the salamandra. Arrange the sardines on the gelatin and brush the skin with a little oil. Heat in the salamandra for 5 sec.
6. Finish by arranging the yellow chanterelles and the onions around the sardines and drizzle the hot sauce and vinaigrette around the sardines.