Tapas with Sardines and Caviar

Sardine brawn Remove the intestines and gills of the sardines. Fry in the oil until golden brown and drain. Simmer the sardines in the water for 20 minutes at low heat. Pass the sardines through a sieve. Season 200 g of the sardine broth with salt to taste and mix with the agar agar powder. Bring to a boil over medium heat, stirring continuously. Then remove from the heat and skim off the foam. Add the gelatin sheets and let them melt. Thicken in a container so that a layer of about 0.3 cm is formed. Place in the refrigerator to set for at least 120 minutes. When the gelatin is firm, cut four pieces of the shape as well as the size of the sardine fillets from it.

Sea water gelatin Mix the two types of water and the ground agar-agar. Bring to a boil over medium heat, stirring continuously, remove from the heat and skim off the foam. Add the gelatin sheets and let them melt. Rest for two minutes. Select a smooth plate with a small rim. A wooden plate is recommended. Pour the gelatinized water onto the plate until the bottom is lightly covered. Pour off the excess water. Swirl the plate from left to right and front to back, creating an even narrow layer of gelatin. Refrigerate for at least an hour to set.

For the false caviar croissants Place the Kalix caviar in a piping bag. Each

Related Recipes:

Apple Mousse with Apple and Barberry CompoteApple mousse: For the applesauce, chop the apples into wedges. Sauté the apple slices with white wine, cloves... Caramel Mousse with Baby PineappleIn a baking bowl, mix the egg with sugar (1). Put the gelatin in cold water. Bring sugar (2) and water to a... Latte Macchiato MoussePreparation of the coffee milk mousse: Put 400ml of milk and the coffee beans in a pot, bring to a boil and... Tomato and Broccoli Mousse with Pesto NeroDefrost broccoli and soften in 1 liter of salted water. Mash 100 ml of the vegetable water with the broccoli... Marinated Sardine Fillets with Ratatouille Salad – V.KlinkCut the sardines behind the head, open on the back side, unfold the fillets, removing the center ridge and... Koulfi – Indian Ice Cream DessertCook 1/3 of the skim milk, stirring, until a thick cream* (“khoa”) is formed. Mix a little starch... Tyrolean Porcini Ice CreamHave fun preparing this mushroom dish! Spring roll dough (each about 20 x 20 cm). Place the mushrooms in a... Galaktoboureko (Semolina Cream Cake)For the semolina cream cake, stir the semolina, cornstarch and vanilla sugar well with the milk (preferably... Spicy Fish SpreadFor the fish spread, cream the butter with mustard, salt, pepper and chili. Add the crushed garlic cloves... Ricotta Ravioli with Sage ButterFor the pasta dough, prepare the eggs, flour and salt to an elastic, but relatively firm dough. This is best...