Recipe Hazelnut, red pepper and sardine shortbread

To prepare this dish

Ingredient list

Hazelnut shortbread

90 g flour
1 g fine salt
50 g Elle & Vire gourmet butter 82% fat
20 g eggs
1 g icing sugar
40 g ground hazelnuts

Sweet pepper marmalade

150 g red peppers
50 g rice vinegar
50 g granulated sugar
50 g water
fine salt
3 g yellow pectin

Red pepper jelly

10 g red pepper compote
4 g water
4 g rice vinegar
1 g gelatine

Candied lemon

20 g lemon
1 g granulated sugar
8 g lemon juice

Dome

10 g Original american cream cheese 34% fat
15 g Excellence whipping cream 35% fat
fine salt
2 g gelatine

Sardines

50 g sardines

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Original american cream cheese 34% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Hazelnut shortbread

   Blanch the butter and icing sugar, then add the rest of the ingredients and knead. Roll out the dough between two sheets of greaseproof paper and leave to chill. Cut into 4.2 x 4.2 cm squares and store in a sub-zero cold room. Bake at 170°C (338°F) for around 7 min. 

2. 2

   Sweet pepper marmalade

   Peel the peppers and dice them into a brunoise. Sweat the peppers in a pan with a little olive oil. Add the rice vinegar, water and sugar and leave to stew. Set aside. 

3. 3

   Red pepper jelly

   Discolour the marmalade with the rice vinegar and water. Heat and add the gelatine (previously soaked in cold water). 

4. 4

   Candied lemon

   Take the lemon peel and remove the pith. Blanch three times. Drain and cook in the lemon juice and sugar. Leave to chill. 

5. 5

   Dome

   Mix the cream cheese with half of the cream to soften it. Heat the other half of the cream and add the gelatine previously softened in cold water. Add the cream to the gelatine and cream cheese. 

6. 6

   Sardines

   Prepare,scaleandgutthesardines. Fillet,bone,andleaveinthegrey salt for 1 hour. Soak for 30 min. Smoke for 10 min. Cool, then steam at 70°C (158°F) for 2 to 3 min. 

7. 7

   Method and presentation

   Pour the cream cheese mix into the mould, chill. Pour in the red pepper jelly, chill. Turn out and place on top of the hazelnut shortbread. Fill the square hole with the compote. Bevel-cut little strips of sardine and place on top of the compote. Finish off the presentation with a small strip of piquillo pepper and some candied lime peel. Serve chilled, presented on a slate. 

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