Zucchini Puree with Sardines

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Ingredients for 12 portions
  • 8 pcs Sardines, fresh
  • 60 ml White wine vinegar
  • 1 level tbsp Granulated sugar
  • Sea salt
  • 1 Zucchini, medium sized
  • 1 Shallot(s)
  • 1 Garlic clove(s), squeezed
  • Pine nuts
  • Pepper
  • Basil leaves (optional)
  • Leaf spinach (optional)
  • For the Zucchini
  • 300 g Zucchini
  • 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 zucchini, wash and cut into thin slices. Chop the onion and garlic and heat the oil. Fry the onion and garlic until soft, add the zucchini 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 zucchini puree into dishes lined with plastic film and chill for approx. 6 hours.
3.
Fillet the sardines and remove the heads and place in a bowl. Bring 8.5 fl oz water with vinegar, sugar and sea salt to s 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.