I love the story behind this dish, which started with the creation of a porcelain dish in the shape of a sardine can for the Auberge d'Ill. It was while I was perfecting its original design with the Coquet porcelain manufacturers that I found the inspiration I needed for this dish.
Marinated Sardines
Shellfish Stew
- 1 1/3 pounds cockles (500 g)
- 1 1/3 pounds clams (500 g)
- 1 1/3 pounds mussels (500 g)
- 1/2 bunch chives
- 1/4 bunch watercress
- 2/3 pounds potatoes (300 g)
- 1 large shallot
- 8 tablespoons olive oil
- 3 garlic cloves
- 3 sprigs thyme
- 9 tablespoons white wine
- 3/4 ounce butter (20 g)
- 2 tablespoons lemon juice
- Rock salt
- Fresh black pepper
Instructions
Step 1: Marinated Sardines
The day before, rinse the sardines, rub them from head to tail, and dry on a cloth. Use a knife to cut out the fillets by making an incision running from the bottom of the head and along the backbone, and on each side.
Remove the small bones with tweezers. Dip the tweezers each time in a bowl of water. Clean the fillets of any blood.
Using tweezers is essential to remove the bones. Dipping them in water each time a bone is removed causes the bone to sink to the bottom while keeping the tweezers clean.
This recipe was originally published in "My Best Haeberlin" (Éditions Alain Ducasse). See all credits
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