12 sardine fillets
(cleaned and deboned)
150g granulated sugar
1 Amalfi lemon peel
1g star anis
1g bay leaves
3g chopped dill
30g miso doenjang paste
Juice of 1 Amalfi lemon
10ml soy sauce
2 sheets of gelatine
MISO LEMON MARINADE
10g miso doenjang paste
Juice of 2 Amalfi lemons
5ml olive oil
Egg whites of 3 eggs
150g roasted onion purée
1 — SARDINE FILLETS
Mix salt, granulated sugar and the spices well.
Cover both sides of the fillets with the spice. Marinate and cool for 30 minutes.
Afterwards, rinse the fillets well with cold water.
Portion the sardine fillets with a sharp knife into 2cm slices.
2 — MISO-DOENJANG CREAM
Peel the onions, cut to julienne strips and roast with a little oil on low heat for 2 hours until golden brown.
Blend the golden-brown onions to a fine onion cream.
Take 80g of the onion cream and add it to a small pot with the cream, miso-doenjang paste, Amalfi lemon juice and soy sauce. Bring to a boil.
Add the soaked gelatine sheets. Strain them through a sieve and then fill the warm liquid into small cups and leave to chill.
3 — MISO LEMON MARINADE
Mix together all ingredients for the marinade and strain through a sieve.
4 — ONION STICKS
Stir the egg whites into the rest of the onion cream (about 150g), salt to taste and add the flour.
Fill the onion mixture into a piping bag and form thin sticks. Bake in the oven at 160°C for 6 minutes.
FINISHING & SERVING INSTRUCTIONS
Place the miso-doenjang cream at the bottom of a bowl and cover with the marinated sardine fillets.
Place the onion sticks into the gaps of the sardine and drizzle with the miso lemon marinade.
The full-bodied base of the onion royale and amazing fattiness and freshness of the sardine, balanced with the lightness of the Amalfi lemon, wonderfully complement the generous flavours and aromas of Krug Grande Cuvée 171ème Édition.
Restaurant Konstantin Filippou
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.