{"id":7715,"date":"2022-04-25T10:18:21","date_gmt":"2022-04-25T08:18:21","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7715"},"modified":"2023-02-22T11:09:10","modified_gmt":"2023-02-22T10:09:10","slug":"espeto-frio-de-sardina-bronceada-en-soja-de-mieldecana-rosco-de-manzana-crujiente-y-arena-de-kikos","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/espeto-frio-de-sardina-bronceada-en-soja-de-mieldecana-rosco-de-manzana-crujiente-y-arena-de-kikos\/","title":{"rendered":"Espeto fr\u00edo de sardina bronceada en soja de \u00abmieldeca\u00f1a\u00bb, rosco de manzana crujiente y arena de kikos"},"content":{"rendered":"
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Ingredients (For 4 servings)<\/span><\/h3>\n

For the marinade:<\/span> 100 g de \u00abmieldeca\u00f1a\u00bb; 100 g de salsa de soja; 1g de jengibre; 1\/2 piel de mandarina; 0,5 g de nuez moscada; 0,5 g de citronela.
For the sardine:<\/span> 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.<\/p>\n

Method<\/span><\/h3>\n

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 70\u00ba (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.<\/p>\n

Plating:<\/span> 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Jordi Bataller<\/a><\/h3>

Catalan chef trained at the Toulouse catering school. Chef-coordinator of Gastroarte. Executive chef, gastronomic consultant and catering coordinator for numerous prestigious hotels. Creator of the \"Salero\" concept in Dubai and Bahrain.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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LA KOCINA-JBKITCHEN, MALAGA<\/a><\/h3>

Two unique establishments with services for Spanish and international restaurants with gastrolaboratory \"kocina\". Advice, restaurant opening, training and events.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Cortar las costillas en raciones de unos 75 gr cada una y meterlas en bolsas al vac\u00edo junto con un diente de ajo, tomillo, salsa teriyaki y miel de ca\u00f1a y cocinar en un roner a 65\u00ba C durante 12 horas; sacar y reservar.<\/p>","protected":false},"author":6,"featured_media":7718,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[74],"tags":[79],"class_list":["post-7715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nEspeto fr\u00edo de sardina bronceada en soja de "mieldeca\u00f1a", rosco de manzana crujiente y arena de kikos - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL<\/title>\n<meta name=\"robots\" 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