Sardine cremone on a bacon and onion jam and tomato reduction
BONGANI
Sardine cremone on a bacon and onion jam and tomato reduction
INGREDIENTS
- can of sardines
- leaf gelatine
- egg
- butter
- cream
- red onions
- jam tomatoes
- white onions
- bacon
- balsamic vinegar
- maple syrup
- whiskey
METHOD
- Soak a leaf of gelatine in cold water
- Mix the butter, cream egg yolk, sardines in a blender till smooth
- Cook in saucepan till 83 degrees Celsius
- Fold the gelatine and place mixture in mould and freeze
- Chop red onions and brown
- Brown bacon
- Add maple syrup, honey, sugar, balsamic vinegar to glaze
- Fry white onions and tomatoe for relish
- Blend and sieve for soup