rezept-Óliver-Peña-Luque-red-delicious-ajoblanco-with-marinated-sardines-ret
salad / soup
Red Delicious “ajoblanco”, marinated sardines & apple blossom
difficulty
medium
apple
Red Delicious
Ingredients
serves 4
FOR THE APPLE “AJOBLANCO”
  • 500 gr almond milk
  • 150 gr dry bread
  • 100 gr Marlene Red Delicious apple juice
  • 100 gr “arbequina” extra virgin olive oil
  • 40 gr Sherry vinegar
  • Salt

TO CLEAN THE SARDINE
  • 4 units of large sardine
  • Water
  • Ice

TO MARINATE THE SARDINES
  • 4 sardine fillets
  • 500 gr rice vinegar
  • 500 gr Water
  • 30 gr fine sal

TO PORTION THE SARDINE
  • 4 marinated sardine fillets
    (preparation above)

OTHERS
  • Sliced tender almonds
  • Bread croutons
  • Sherry vinegar
  • Marlene Red Delicious brunoise
  • Apple-blossom
chef-oliver-pe-a-luque-teatro-02
Óliver Peña Luque
Oliver Peña Luque is a true matador in the Spanish gastronomic scene. With no less than 3 Michelin stars to his credit, he is capable of creating truly unique culinary experiences. He has demonstrated his skills with a menu based around Marlene® apples.
Red Delicious “ajoblanco”, marinated sardines & apple blossom
Preparation
Blend all the ingredients in the Thermomix until achieving a fine and creamy texture.
Pass the mixture through a fine sieve and salt to taste.
Keep cool until service.

Clean the sardines
Clean the sardine fillets and bleed for at least one hour with water and ice.
Debone the sardine in the center of the fillet using a pair of tweezers.
Place in the fridge.

Marinate the sardines
Place the sardines in a wide container and marinate in the refrigerator for about 15 minutes.
After 15 minutes, remove from the vinegar bath and drain on kitchen paper.

Portion the sardines
Cut each sardine loin into 3 pieces, previously scoring the skin with the knife several times.
Reserve cold until the moment of service.
Presentation
Place the 3 sardine fillets spread over the plate.
Sauce the bottom of the plate with the Red Delicious “ajoblanco”.
Finish by placing 3 slices of tender almonds, 3 apple blossoms and 3 drops of sherry vinegar among the sardine.
Finish by placing the Marlene Red Delicious brunoise in the center of the plate.