Ingredients:
Sardine
12 fresh sardine fillets
Salt to taste
1 cup of vinegar
3 tablespoons of milk
6 grams of black pepper
1 red onion, sliced
Pastry Dough:
1 cup of water
1 cup of whole wheat flour
1 envelope of dry active yeast
2 cups of all-purpose flour
1/4 cup of soy sauce (shoyu)
1/3 cup of mascarpone cheese
1 egg
2 cups of almonds
1/3 cup of olive oil
Accompaniment:
Molding Form: 10 x 24.5 cm, greased with butter
Ingredients:
Sardine
12 fresh sardine fillets
Salt to taste
1 cup of vinegar
3 tablespoons of milk
6 grams of black pepper
1 red onion, sliced
Pastry Dough:
1 cup of water
1 cup of whole wheat flour
1 envelope of dry active yeast
2 cups of all-purpose flour
1/4 cup of soy sauce (shoyu)
1/3 cup of mascarpone cheese
1 egg
2 cups of almonds
1/3 cup of olive oil
Accompaniment:
Molding Form: 10 x 24.5 cm, greased with butter
Preparation:
Sardine
Step 1: Season the sardine with salt
Arrange the fillets in a small bowl and, to part, mix the vinegar with the milk, black pepper, and onion
Step 2: Cover the sardine with this mixture, seal, and refrigerate for at least three days or up to seven. Reserve
Patisserie:
Achieve medium temperature in the oven
Put all the ingredients in a processor and beat until homogeneous
Grease the mold with butter and place the mass
Distribute the mass evenly with a spatula and bake in the oven for 40 minutes or until, when speared with a toothpick, it comes out clean
Remove from the oven and let cool
Unmold and serve with sardine.
