A simple, yet delicious dish.
Cook the eggs in the water bath for 75 minutes. Remove from the pan and set
Aside. Drain the sardines and place on a plate lined with paper towel to absorb any excess liquid.
Cut out 12cm x 20cm squares of baking paper. Place two squares each onto six individual serving plates.
To make the curd, heat the milk in a small saucepan over very low heat to 38°C. Use a digital thermometer with a probe to ensure the temperature is spot on or the curds will not form properly. Remove from the heat and add the rennet. After 8 minutes, the whey should have separated and delicate white curds should have formed. Gently spoon the curd into a fine sieve placed over a bowl. Gently crumble 100g of the warm curd in the center of each square of paper.
Heat barbecue char-grill plate or char-grill pan to high. Place the sardines on a wire mesh tray and char-grill for about 2 minutes each side. Season with salt.
Gently slide a cooked egg out of its shell and onto each plate of curd. Arrange five sardines artfully over the curd. Season with a generous pinch of black sea salt, drizzle with oil and garnish with the chives.
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