SEA AND ORCHARD
6 servings
A selection of delicate savoury morsels that combine perfectly as an appetiser to start the Christmas menu.
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SEA AND ORCHARD
6 servings
A selection of delicate savoury morsels that combine perfectly as an appetiser to start the Christmas menu.
INGREDIENTS
12
sardines marinated in olive oil
3
whole persimmons, cubed
18
whole cherries in mostarda (cherries marinated in sweet and spicy mustard syrup)
3
tablespoons finely ground hibiscus powder
3
tablespoons of sea salt flakes
3
tablespoons black peppercorns
1
bunch of baby carrots (or other crunchy vegetables)
sugar
salt
vinegar (preferably champagne vinegar)
honey
PREPARATION
1/

Mix the cubed persimmon, vinegar, salt and sugar in a bowl and leave to stand for about 30 minutes to lightly pickle the persimmon.

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PREPARATION
2/

Put the hibiscus powder and salt into a bowl and stir to mix.

3/

Use a pestle and mortar to grind the black peppercorns so that they are coarsely chopped and maintain a rough texture.
PRESENTATION



Place each of the elements carefully on the plate. Once the sardines have been placed, use a brush to glaze the top with a little honey give them a shine.

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DEL MAR AL HUERTO
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