Sardines marinated with ginger and escalibada (grilled vegetable salad)
Allergens:
Ingredients for 5 portions
Calculate portions
Green pepper
0.25 kg
Red pepper
0.25 kg
Spring onions
3.333 ud
Aubergine
0.25 kg
Vine tomato
0.267 kg
Olive oil
0.167 l
Sherry "Jerez" vinegar
0.025 l
Cumin
20.833 g
Strawberries
0.042 kg
Peach in syrup
0.042 kg
Sorrel
0.042 kg
Alfalfa sprouts
52.083 g
Trout roe
4.167 g
Mini courgette
0.083 kg
Ginger
41.667 g
Bouquetiere of fresh vegetables
0.833 ud
Curly endive
0.083 ud
Purple curly endive
0.083 ud
Oakleaf lettuce
0.083 ud
Red chicory
0.083 ud
Rocket
8.333 g
Watercress
20.833 g
Radish
0.021 kg
Cherry tomato
0.042 kg
Vinegar
0.021 l
Table salt
2.083 g
Elaboration
- Clean the sardines and make fillets (remove all the bones). Depending on the size per serving we will use from 4 to 6 fillets.
For the ginger oil:
- Peel the fresh ginger, cut into slices and dip in olive oil.
- Heat everything up to 100 ºC, remove from the heat and let infuse from 24 to 48 hours.
- After that time, marinate the sardine fillets, (minimum 5 h and maximum 24 h).
For the escalibada:
- Roast the red peppers, the aubergines, the garlic and the chives, (it is recommended to blanch them 10 minutes to make them softer). Let them cool and remove the skin.
- Fry the green pepper, put it in cold water and peel.
- Roast the tomatoes cut into half with oil and salt and peel them.
- Once all the vegetables are cooked, cut them into regular squares and set everything aside separately.
- For the cumin vinaigrette:
- Mix the olive oil + the sherry vinegar + the salt and the cumin.
For the fruit vinaigrette:
- Chop the strawberries, the apricot or peach in syrup into very small and regular squares.
- Cut the small zucchini into slices and sautée with some garlic cut into brunoise. Set everything aside separately.
For the bouquetiere of fresh vegetables + sage leaves or red sorrel.
For the basic vinaigrette
SET UP
- Place the escalibada previously dressed with the cumin vinaigrette on a plate.
- Place the sardines on top with the skin facing up. The sardines can be raw, half cooked, grilled, or mixed in the same serving.
- Next to it, place the bouquetiere of fresh vegetables dressed with basic vinaigrette.
Decorate with dressed fruit vinaigrette, with a white sprout and salmon eggs.
Nutritional information (1 portion)
Energy
1363.5
kcal
Carbohydrates
18.67
g
Proteins
20.55
g
Lipids
133.15
g
Fiber
5.85
g
Saturates
18.64
g
Monounsaturated fatty acids
100.32
g
Polyunsaturated fatty acids
12.19
g
Cholesterol
89.79
mg
Calcium
204.09
mg
Iron
7.56
mg
Zinc
1.18
mg
Vitamin A
432.09
ug
Vitamin C
130.7
g
Folic acid
89.85
ug
Salt (Sodium)
262.18
mg
Sugars
11.81
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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