Perfect pairing: Bohigas Reserva Brut Cava Most Cavas go excellent with seafood. This particular one goes perfectly with the salty sardines and spicy jalapeños. Any good night out should include a sparkling wine.
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Sardines and Toasted Potatoes
Preparation
Prepare the alioli by placing the egg yolk in a small bowl. Add the lemon juice and whisk together. Then gently and slowly incorporate the vegetable oil being sure the mixture doesn’t break. Set aside for later use.
Chop the Persimon®, jalapeno, and pimento peppers separately into a fine, small dice. Reserve for later use.
Peel the potatoes, then add to a pot and cover with cold water. Bring the water to a boil, remove the pot from the heat the moment the water hits a boil, then drain and cover the potatoes with cold water.
Pat the potatoes dry and using a box grater, grate the potatoes. Form the grated potatoes into a stubby cigar shape. Around 10 cm in length.
Fry the cigar shaped potatoes in about 2 centimeters of vegetable oil. All sides should be golden brown.
Delicately remove the sardine from the can. Open the fillets into a butterfly shape and slice down the seam. Remove bones, if any. Pour 15 ml of olive oil into a sauté pan and bring up to a smoke. Carefully place the sardine fillets skin side down onto the pan, being sure to be gentle with the skin, as it will easily break. After warmed, remove the sardines from the pan and season with salt.
Take the potato cigars and gently cover with the lemon aioli. Then top with the sardine fillet and garnish with the chopped Persimon®, jalapeno, and pimento. A limited squeeze of lemon at the very end as well as a light sprinkle of sea salt will finish off the Tapa. Serve warm.
Chef's Remark:
I want to learn all there is to know about Spanish food culture. From a surface level view, Spanish food utilizes simple and straightforward ingredients to create a stripped down, unpretentious final product. Even the very way the food is dined on is relaxed and easy going. Instead of an overwhelming, strict and rigid menu, the idea of sharing and trying something you’ve never had before is encouraged.
1 hour
- Lemon alioli:
- 1 egg yolk
- 250 ml vegetable oil
- 1 lemon
- 500 gr yellow skinned potatoes
- 1 tin of Spanish sardines
- preserved in olive oil
- 1 Kaki Persimon®
- 1 jalapeño
- 250 gr pimiento
- Lemon alioli:
- 1 egg yolk
- 8.924 fl. oz vegetable oil
- 1 lemon
- 17.637 lb yellow skinned potatoes
- 1 tin of Spanish sardines
- preserved in olive oil
- 1 Kaki Persimon®
- 1 jalapeño
- 8.818 oz pimiento
- Lemon alioli:
- 1 egg yolk
- 1.057 cup vegetable oil
- 1 lemon
- 2.33 lb yellow skinned potatoes
- 1 tin of Spanish sardines
- preserved in olive oil
- 1 Kaki Persimon®
- 1 jalapeño
- 1.18 cup pimiento
Wine match