Ingredients (For 4 servings)

For the marinade: 100 g of Andalusian sugar cane molasses; 100 g of soy sauce; 1g of ginger; 1/2 tangerine skin; 0.5 g of nutmeg; 0.5 g of citronella.
For the sardine: 4 large sardines; 100 g of mini-mezclun (baby greens); 1 red apple; 50 g of icing sugar; 20 g of kikos (crunchy fried and salted corn); 50 g of Extra virgin olive oil; 50 g of mandarin segments.

Method

Boil all the marinade ingredients in a saucepan for a minute over low heat. Strain and cool. Cut the apple into thin slices, coat in the icing sugar (or syrup), and put them on a tray covered with parchment paper on both sides and bake them at 70º (minimum 3 hours until the desired crispness is obtained). Cut the remaining apple into cubes and cook them for 1 minute in the saffron syrup. Remove the sardine fillets, clean off scales, and freeze them for 24 hours. After this time we put them in the marinade for 2 hours maximum. We take out the segments of the tangerine and reserve.

Plating: as in the photo, we will insert the skewer into the back of the sardine as if it were a skewer and we will place it on the plate where beforehand we will already have a micro salad with the lettuce, diced apple with saffron, mandarin segments, powder of kikos, and the crispy apple, all seasoned with a vinaigrette, half of Extra Virgin olive oil and half of the marinade liquid.