MARINATED SARDINES WITH AVGOTARAHO ESPUMA
3 marinated sardine fillets
8 thin slices of avgotaraho
2 gr. of avgotaraho powder
juice of a small orange
juice of 1/4 of lemon
2 saffron stamens
4 geranium fleurs
8 tablespoons olive oil
Place all the ingredients for the espuma in a food processor, except the olive oil, which has to be poured last, in a slow and steady stream, while the blender is working at fast speed.
Once you create a thick sauce, serve the foam to the plate and add the marinated fillets of sardine. Accompany with cucumber.
TIP: Alternatively, you can create a “Napoleon” with layers of marinated sardines, cucumber and avgotaraho espuma.