Breton sardines

Chef Emmanuel Kouri enhances Breton sardines by garnishing them with tomato paste before grilling.

This recipe from Emmanuel Kouri, chef at Les Jardins de Kerstéphanie in Sarzeau, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 6

Preparation time: 20 min

Cooking time: 15 min

Rest: 10 min

Ingredients for Emmanuel Kouri 'sBreton sardines

12 large sardines

Rice vinegar

Fine salt

Cherry tomatoes

For the tomato paste

300 g diced tomato flesh

2 red onions

2 pequillos

1 small can tomato paste

Pinch of Espelette pepper

Sherry vinegar

Olive oil

Salt and pepper

For the nasturtium vinaigrette

15 g nasturtium leaves

30 g crushed ice

1 tbsp. olive oil

2 tsp. lemon juice

Specific equipment

Blowtorc h

Steps for Emmanuel Kouri 'sBreton sardines

Sardines:

- Scale, then lift the sardine fillets , keeping them together by the tail. Remove thebones meticulously, thenmarinate in fine salt for 10 min.

- Rinse andimmersein amixture of 2/3 rice vinegar and 1/3 water.drainon absorbent paper andset aside.

Tomato crush: Sweat chopped onions in olive oil, then generously deglaze with sherry vinegar. Add the tomato flesh, choppedpequillos and tomato paste, then season. Cook until dry and crushed.

Nasturtium vinaigrette: In a blender , blend all the ingredients together until smooth and homogenous.

Garnish: Garnish each sardine with tomato paste, then grill with a blowtorch. Arrange on plates as desired, with a dash of vinaigrette and a few cherry tomatoes.

Has this recipe inspired you to discover Emmanuel Kouri's cuisine? Read the Gault&Millau review of Les Jardins de Kerstéphanie.

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