Smoked sardines wrapped in sea lettuce with onion soup and caramelized peaches from Calanda
Author Antonio Arrabal Jiménez
For the smoked sardines:
2leavesof sea lettuce
Sea saltsugar, orange peel, lemon peel, smoked salt
For the onion soup:
200gof sweet onions
50mlof MirinJapanese rice wine
120mlof dahiJapanese sardine flavored broth
30mlof PonzuJapanese citrus seasoned soy sauce
For the peaches:
1peach from Calanda
1gof wasabi root
Clean the sardines and immerse in sea water for 12 hours.
Mix together the sugar, the sea salt, orange zest, lemon zest, and the smoked salt.
Make a bed with half of the mix and place the sardine fillets on top and cover them with the remaining half of the mixture.
Press and leave to rest for 1 hour. Remove the fillets, rinse and set aside.
Wrap each sardine fillet in a sea lettuce leaf. Place in the refrigerator.
Cut the onion in julienne and fry lightly until soft and clear. Add the Mirin and allow it to reduce. Add the dashi broth.
Bring to a boil and after 5 minutes remove from heat.
Mix in a blender a pass through a fine sieve.
The result is a fine soup finished by adding the Ponzu.
This soup may be served warm or cold.
Peel and cut the peach into cubes.
Separately mix the soy sauce together with the grated wasabi.
Place inside of a vacuum bag the liquid together with the peach pieces to create osmosis.
Leave the package for a minimum of 3 hours.
After this time remove the peaches and sprinkle with brown sugar.
Caramelized the top and set aside.
Place the onion soup into a serving dish. Slice the sardines with the sea lettuce and place around the serving dish. Arrange the peach’s cubes around the dish. Sprinkle with pearl drops of sesame oil and bean sprouts.
Antonio Arrabal Jiménez
In La Jamada, his gorgeous restaurant, Antonio Arrabal shows a mixture of gastronomic cultures that comply his life trajectory. The Aragon Chef, raised in Burgalés, started in the food industry serving some soft drinks at his family owned bars and admiring how his Grandmother cooked. After studding in the TOPI (Zaragoza’s culinary school) he started to live and to work abroad, in restaurants of luxury hotels from different cities, getting the best of each town, territory. Remaining finalist on the first edition of Top Chef made him one of the problematic chefs in Aragon.
The recipe of Smoked sardines wrapped in sea lettuce with onion soup and caramelized peaches from Calanda as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.