Chilled almond soup with frightened sardine fillets and caramelised pumpkin

Trick or treat? Treat please! We’ve made a deal with chef Aingeru Etxebarria and he’s going to prepare a scary dish for us as well as let us in on a few tips.  Here they are.

Fish / Seafood

Medium/+1h

Aingeru Etxebarria

Aingeru Etxebarria

To convert any kitchen into a temple of haute cuisine, that’s the challenge of prestigious chef Aingeru Etxebarria. That's why he doesn't have a restaurant, he has a school, and now he also has a space on our website.

Free from

  • Celery
  • Peanuts
  • Crustaceans
  • Mollusks
  • Dairy
  • Mustard
  • Sesame
  • Soya
  • Eggs
  • Lupins

Ingredients

Serves 2

Chilled almond soup

  • 150 g almonds
  • 1 garlic clove
  • 20 g bread (quite dry)
  • 2 tbsp olive oil
  • 1 level tbsp vinegar
  • Water and salt

Sardine

  • 4 sardines
  • Maldon salt
  • Vinaigrette (serves 4): 5 tablespoons oil + 2 tablespoons vinegar + 1 tablespoon honey + zest and juice of 1 orange

Pumpkin sheet

  • Pumpkin rectangles 4cm x 3cm x 1cm (height)
  • 200ml water
  • ½ orange cut in mirepoix
  • 1 tsp sugar
  • Salt

Preparation

We start by making the chilled almond soup. To do this, we crush the almonds covered with cold water with the bread and the clove of garlic. To this paste we gradually add the oil, stirring continuously until it is whipped.

Add the vinegar and a little salt to taste. We add more water until we have a light and homogeneous cream. Check to see if it needs more salt and set it aside in a cool place.

We continue with the sardines. We first fillet the sardines and give them a fright under the grill of your oven. To do this, we preheat it and put them under the grill set to maximum for one minute. Once they are done, we hydrate them with the white garlic.

Presentation

Finally, we prepare the pumpkin by cooking it for 4 minutes in a saucepan containing the water, chopped orange, sugar and salt. We then press it to remove the moisture.

Presentation

In a black shallow dish, create a base with the chilled almond soup. Carefully place the pumpkin sheet on top of this and then the sardine fillets on top of the pumpkin. Decorate with some thin slices of radish and petals.

Utensils

This dish was made with a lot of art, love and quality ingredients, using a set of kitchen utensils that, as well as being practical and durable, also have a sophisticated design.

Kitchen knife 12 cm.Kitchen knife 12 cm.
Rallador 4 ladosRallador 4 lados
Chef tongs 10 cm.Chef tongs 10 cm.
Chef tongs 27 cm.Chef tongs 27 cm.
Chef tongs 38 cm.Chef tongs 38 cm.
BarbecueBarbecue
Hand mixerHand mixer

Pairing

This week we will pair our recipe with a generous wine. Palo Cortado is possibly one of the most mysterious types of sherry.

Marqués de Poley is a rarity in the Toro Albalá winery collection which is usually known for its huge sweet vintage Pedro Ximénez wines and its amontillados.