Sardines marinated with ginger and escalibada (grilled vegetable salad)

• Clean the sardines and make fillets (remove all the bones). Depending on the size per serving we will use from 4 to 6 fillets.

For the ginger oil:

• Peel the fresh ginger, cut into slices and dip in olive oil.
• Heat everything up to 100 ºC, remove from the heat and let infuse from 24 to 48 hours.
• After that time, marinate the sardine fillets, (minimum 5 h and maximum 24 h).

For the escalibada:

• Roast the red peppers, the aubergines, the garlic and the chives, (it is recommended to blanch them 10 minutes to make them softer). Let them cool and remove the skin.
• Fry the green pepper, put it in cold water and peel.
• Roast the tomatoes cut into half with oil and salt and peel them.
• Once all the vegetables are cooked, cut them into regular squares and set everything aside separately.
• For the cumin vinaigrette:
• Mix the olive oil + the sherry vinegar + the salt and the cumin. 

For the fruit vinaigrette:

• Chop the strawberries, the apricot or peach in syrup into very small and regular squares.
• Cut the small zucchini into slices and sautée with some garlic cut into brunoise. Set everything aside separately.

For the bouquetiere of fresh vegetables + sage leaves or red sorrel.

For the  basic vinaigrette  

SET UP

• Place the escalibada previously dressed with the cumin vinaigrette on a plate.
• Place the sardines on top with the skin facing up. The sardines can be raw, half cooked, grilled, or mixed in the same serving.
• Next to it, place the bouquetiere of fresh vegetables dressed with basic vinaigrette.

Decorate with dressed fruit vinaigrette, with a white sprout and salmon eggs.