Grilled sardines, fresh goat cheese, organic cucumber condiment, juice frappé

Fancy a light, fresh dish? Matthieu Pasgrimaud's recipe at Le 1825 - Château de la Brûlaire, for grilled sardines with fresh goat's cheese, organic cucumber condiment and jus frappé, is here.

Serves 4

Preparation time: 50 min

Cooking time : 5 min

Rest : 3 h 30

Marinated sardines

8 sardines (from Saint-Gilles- Croix-de-Vie if possible)
20 g garlic
20 g ginger
200 g olive oil
20 g fresh cucumber

Fresh goat's cheese cubes

350 g fresh goat's cheese
17.5 cl single cream
17.5 cl whole milk
7 gelatine leaves
2 g Espelette pepper
7 g salt
Fresh savory

Cucumber condiment

1 cucumber
10 g ginger
12 g honey
12 g yuzu or lemon juice
7 g dashi or soy sauce
9 cl olive oil
salt and pepper

Sardine rillettes

20 g sardine trimmings
40 g full-fat cream
Smoked vinegar (or sherry vinegar)
salt and pepper

Squid ink chips

10 g cornstarch
17 g flour
9.5 cl olive oil
5 g squid ink

1 - Prepare the marinated sardines: wash the sardine fillets. Reserve the trimmings for the rillettes. Using a blowtorch or barbecue, char the fillets (alternatively, you can use a non-stick frying pan without fat). Finely dice the garlic and ginger. Add the sardine fillets. Cover with olive oil. Leave to infuse for at least 1 h 30. Dice the cucumber. Set aside.

2 - Make the fresh goat's cheese cubes: soften the gelatine in a bowl of very cold water. Pour the milk, cream and salt into a saucepan. Bring to the boil. Remove from heat and add the drained gelatin. Mix well. Arrange the fresh goat's cheese in a large bowl. Pour the mixture over it. Add the chilli pepper. Whisk to combine. Pour the mixture into a large dish covered with cling film to a thickness of 2 cm. Chill for at least 2 hours.

3 - Prepare the cucumber condiment: using a centrifuge, extract 100 g of cucumber juice. Cut the ginger into brunoise. In a hot pan, sweat the ginger with the honey. Remove from the heat and add the cucumber juice, yuzu and dashi. Gradually add the oil. Check seasoning. Set aside in a cool place.

4 - Prepare the sardine rillettes: in a frying pan, cook the sardine trimmings. Leave to cool, then chop finely. Strain through a sieve to obtain a fine flesh. Whip the cream to a chantilly. Mix together the sardine flesh, whipped cream, vinegar, salt and pepper. Set aside in a cool place.

5 - Make the squid ink chips: mix all the ingredients together with 13 cl of water or stock. Place the mixture in a pipette or small piping bag. In a non-stick frying pan, shape the mixture into rounds and cook for a few minutes until it forms a chip. Remove to kitchen paper.

6 - Presentation: cut 16 goat's cheese cubes into 2 cm squares. Coat the top of each with chopped fresh savory. Arrange 4 on each plate. Drain and halve the sardine fillets. Arrange each piece on a cube of goat's cheese. Add a little cucumber brunoise, garlic and ginger. Serve with chips toasted with sardine rillettes. Serve with fresh cucumber juice.

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