Marinated Sardines, Shellfish Stew, and Watercress in a Can

By Marc Haeberlin

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Preparation 40 mnCooking 25 mnResting 12 hRefrigeration 20 mn

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.

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Ingredients (4 people)

Marinated Sardines

Shellfish Stew

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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.