Roll of sardines, apples and cèleri, mustard cream

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 on a sheet of film paper, place side by side and on the skin side the sardines reserve in the fridge.
5. 5 Garnish
6. 6 Apples & Celery
7. 7 Cut the celery stalks and peeled apple into 5mm dice
8. 8 Cook in olive oil the celery, with a burst clove of cardamom
9. 9 One minute after adding the apple dice and continue cooking for one minute
10. 10 Then add the half sheet of gelatin previously soaked and drained, mix and set aside in the cold.
11. 11 Two hours later, pour a little lemon juice over the flesh of the sardines, salt and pepper,
12. 12 then place the apple celery mixture in the centre and roll the sardines,
13. 13 Tighten the resulting sausage well, and place it in the fridge.
14. 14 Mustard Cream
15. 15 Cold mix cream and mustard and place in a pouring bottle in the fridge
16. 16 Sweet sour cucumber
17. 17 Peel the cucumber, cut it into a slice 10 cm long and 1 cm long
18. 18 D
19. 19 In the syrup combining all the elements of the recipe cook for 4 minutes with large broths 4 min timer
20. 20 Store in the refrigerator.
21. 21 Plating
22. 22 In the center of the plate, place the cucumber slice on top of the sardine roll, a little
23. 23 of Guérande salt, and pepper.
24. 24 Place matches made in the green apple on top of the roll, and place the
25. 25 Celery leaves
26. 26 Make cream stitches on the side

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