- 12 Mediterranean sardines, 2 3/4 ounces (80 g) each
- 1 baguette
- 1 clove garlic
- extra-virgin olive oil
- 7 ounces baby carrots (200 g)
- 7 ounces spring onions (200 g)
- 5 cloves garlic
- 1 sprig thyme
- 1/2 bay leaf
- 1/2 sprig rosemary
- 1 teaspoon coriander seeds
- 5 organic lemons
- 5 1/4 quarts dry white wine (1.5 l)
- 1 cup white vinegar (50 cl)
- 4 basil leaves
- fleur de sel
- black peppercorns
- Espelette pepper
Instructions
Step 1: Sardines
Cut the tails of the sardines into a “V” shape. Scale the fish, remove the head, and clean carefully. Rinse thoroughly under running water to remove any blood and remaining scales, then gently pat dry with a dishcloth.
Heat a little olive oil in a frying pan. Lightly season the sardines with salt, and briefly sear them, just enough to roast the skins quickly, Drain over wire mesh.
Rub the inside of a baking dish with garlic, and place the sardines head to tail in the dish. Pour a generous amount of extra-virgin olive oil over them, add the basil leaves, and cover with boiling court bouillon (prepared below).
Delicately even out the court bouillon vegetables over the sardines and let cool. Cover the dish with plastic wrap, and refrigerate for 24 hours.
Step 2: Court Bouillon
Peel all the vegetables.
Slice the baby carrots evenly, and remove the center with a small piping tip 1/5 inch (5 mm) in diameter.
Cut the onions into rings the same size as the baby carrots.
Remove the sprout from the garlic cloves.
Remove the rind and pith completely from the lemons, and cut into 1/5 inch (5 mm) thick slices.
Pour the white wine and the vinegar into a pot, bring to a boil, and add the herbs and all of the other ingredients except the lemons. Season and simmer until the carrots and onions are cooked, then add the lemon slices, bring to a boil and remove from the heat.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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