José Andrés: Breaded Sardines

José Andrés makes Breaded Sardines, Minibar-Style at the 2008 F&W Classic in Aspen.

José Andrés makes Breaded Sardines, Minibar-Style at the 2008 F&W Classic in Aspen.

Read the transcript of this video
[MUSIC] So i'm gonna show you something that is astonishing! Who likes to get a piece of chicken And do flour, add flour, breadcrumbs, simple, right? I'm gonna show you the best breadcrumbs in the history, which is bread on its own. Okay, so I went fishing today and I got these sardines here in the river. [LAUGH] They came all the way from Spain because they knew I were here. So we get the sardine, are you with me? And we get the slice of bread, are you with me? And we [UNKNOWN] it, to make sure that more or less is slightly bigger than the filet. You can use shad, you can use monk fish, but make sure it's not very thick, yes? We put here, you see? And then with a little bit of a spray, water sprayer, you know You make sure this is slightly wet. Same technique as the bread crumbs with it before. Are you with me? Yes. So we put little bit of olive oil, and then take a look what happens. This is very unique because this is pure minimalism. Take a look what I do. I put it, you make sure that it's not to hot. Give me one or two more. And you see the bread is protecting from the red heat to the very beautiful, delicate sardine. So take a look at what I'm going to do. One, two, three, already we can see the edges, that the bread is kind of toasted. And careful, because after toasted is burned. [APPLAUSE] Yes? So we turn it, but you see the sardines is lightly translucent right now. What we do now is one, we turn the other, two, THe other three. The other four. One, two, three, four out. Why? Because the sardines is a blue fish. Has a lot of fat content. The fat content heats very quick. It's already cook. So we get the sardine we plate it. And here we have Breaded sardines. Imagine what we do is, something that I think is very unique. We get some raspberries. We put them in a shiv like this with margarine. You see, we get all the beautiful puree of the. Of the raspberries. So what we do is, we get this spoon, and we have these very nice, very unique puree of fresh raspberries that somehow is the same acidity that you find in the vinegar or lemon that we like to prepare our anchovies with. Then we put a little bit of olive oil From where? And because we are celebrating the Spain and in Spain we have great almonds, especially when you find the Marcona almonds that you find everywhere. What we do is use the almonds this time as a salt, a salt like something that gives for the flavor. We get a microplane, we grate, it's an astonishing texture. And ladies and gentlemen, here we did the sardines breaded with raspberries. [APPLAUSE] [UNKNOWN] [UNKNOWN]
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José Andrés: Breaded Sardines


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