Recipe of Chef Matéo Ravel restaurant la Table des Matrus in Saint-Étienne
For 4 persons
- 8 beautiful fresh sardines
- Large salt
- 100 g choux kale
- Lactofermented raspberries
- 60 g of labne
- Sumac PM
- Salt, pepper, chili pepper
- A beautiful toasted sesame oil
- Vine sage
- 1 green lemon
Raise the sardines, rinse them under clear water, then cover them with a thin layer of large salt.
Let them brine for 20 minutes, rinse again, then smoke them 30 minutes with a smoker and vine branches, spread them on a tork on the skin side, pepper in the mill.
Fry the kale cabbages previously embossed in the oven with sesame oil and salt at 150°C until you get a light stain and crispy.
Season the labne with the juice and zest of lemon, salt, pepper and sumac.
For dressing, spread two beautiful spoons of labne in the bottom of the plate, then dispose of your grilled sardines.
Add a few chips of kale cabbage and fresh herbs that you have available. Finish seasoning with a trait of sesame oil, salt flower and some fermented raspberries.
Recipe of La Revue Culinaire N° 956