starter6.pdf

A shared recipe from the Hell's Kitchen game.

Bruschetta of Sardines and Tomatoes with Sauce Choron

Serves 1

Choron sauce (to serve 4)

2 cups white wine vinegar

1/2 a shallot, sliced

parsley sprigs

5 black peppercorns

1 tsp tomato puree

4 oz unsalted clarified butter, melted

2 free-range egg yolks

sea salt

1 tbsp freshly chopped tarragon

Reduce wine vinegar for seasoning first. Pour the vinegar into a pan, add the shallot and

peppercorns and boil until reduced by half. Strain through a sieve, cool and pour into a small

bottle until ready to use.

Put the egg yolks with 1 tbsp of cold water into a heatproof bowl and set over a pan of gently

simmering water. Whisk until very light and frothy. Remove from the heat and continue whisking

for a couple more minutes with the bowl still over the pan. Now slowly trickle in the butter,

whisking constantly. Do not add the butter too quickly or it will curdle.

When you have added all the butter, the sauce should be thick. Season with salt and 11/2 tsps of

the reduced wine vinegar then fold in the tomato puree and tarragon. Keep warm over the pan of

hot water (but off the heat) and stir the sauce from time to time to prevent a skin forming. If the

sauce happens to split, whisk in a trickle of water to re-emulsify it.

Bruschetta

2 medium sardines, boned and butterflied

olive oil

rock salt and freshly ground black pepper

1 clove of garlic, peeled

1 large thick slice of ciabatta bread

pinch of fresh thyme leaves

1 large shallot, finely chopped

2 Roma tomatoes, diced

salad leaves

Season sardines with salt and pepper and grill 1 1/2 minutes on each side until crisp.

Cut the garlic in half and use 1 half to rub the slice of ciabatta. Drizzle the bread with olive oil and

sprinkle with the thyme leaves. Season with salt and pepper, then grill on both sides.

Medium dice the tomatoes, discard the seeds best as possible.

Place the diced tomato directly on the crisp toast and top with the sardines. Spoon over the

Choron sauce to serve and garnish with salad leaves.