Sardine carpaccio

Steps

1. 1 European pilchard
2. 2 Trim and remove the central ridges as well as the dorsal ridges,
3. 3 thoroughly remove all scales, entrails and wash them, thoroughly mop them up on absorbent paper,
4. 4 In a tray place the sardines and cover them with coarse salt, set aside in the fridge, after 10 minutes take them up to rinse them and place them on a paper towel. 10 min timer
5. 5 On a sheet of baking paper, place the sardines side by side and skin side, cover with a second sheet of baking paper, using the dish of a saucepan, gently tap the sardines to crush them slightly, using a knife cut the 4 edges to obtain a perfect rectangle, sprinkle with lemon juice. Set aside in the fridge.
6. 6 Packing
7. 7 Peel the carrot, and cut it into very thin slices using a thrifty knife.
8. 8 Peel the cucumber and cut 3 sticks of 10 cm x 1 cm
9. 9 Make the dressing by mixing olive oil and 1/3 sherry vinegar, salt and pepper
10. 10 Plating
11. 11 Place the sardine rectangle in the middle, on top add the cucumber sticks, halved carrots, candied tomatoes, chives sprigs, and basil tops.
12. 12 Salt and pepper flower.
13. 13 Make a few points of reduced balsamic vinegar.

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