Courgette Puree with Sardines

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Ingredients for 12 portions
  • 8 ea Sardines, fresh
  • 60 ml White wine vinegar
  • 1 level tbsp Granulated sugar
  • Sea salt
  • 1 Courgette(s), medium sized
  • 1 Shallot(s)
  • 1 Garlic clove(s), squeezed
  • Pine nuts
  • Pepper
  • Basil leaves (optional)
  • Leaf spinach (optional)
  • For the courgettes
  • 300 g Courgette(s)
  • 1 small Onion(s)
  • 2 Garlic clove(s)
  • 2 tbsp Olive oil
  • 300 g QimiQ Classic
  • Salt and pepper
  • 1 tsp Oregano, dried
  • Wasabi paste
  • 3 Dried tomatoes in oil
Method
1.
For the courgettes, wash and cut into thin slices. Chop the onion and garlic and heat the oil. Fry the onion and garlic until soft, add the courgette and cook until soft.
2.
Add the QimiQ Classic, salt, pepper, oregano, wasabi and dried tomatoes, cook for a few minutes and blend smooth. Pour the courgette puree into dishes lined with cling film and chill for approx. 6 hours.
3.
Fillet the sardines and remove the heads and place in a bowl. Bring 250 ml water with vinegar, sugar and sea salt to the boil. Allow to cool a little, pour over the sardines and allow to draw for approx. 15 minutes.
4.
Cut the courgettes into strips and finely chop the shallot. Toss with the garlic, pine nuts, salt, pepper, a shot of the sardine marinade, a hand full for basil or spinach leaves and the roughly chopped sardines. Serve with the courgette puree.