Chilled Sardine Lasagna with Tomato Sauce

Name: Chilled Sardine Lasagna with Tomato Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 2 cloves garlic; 2 wonton wrappers; 2 ripe tomatoes; 1 sardine; 2/3 cup cream cheese (about 150 grams); 3 1/2 tablespoons heavy cream (about 50 grams); balsamic vinegar; 4 piquillo peppers; olive oil; parsley; sugar and salt

Disfruta cocinando con Fernando @Chefer74

Andalucía

A unique chilled lasagna made with wonton wrappers, marinated sardines, cream cheese, and a piquillo pepper emulsion, served over a smooth tomato soup.

Disfruta cocinando con Fernando @Chefer74

Andalucía

A unique chilled lasagna made with wonton wrappers, marinated sardines, cream cheese, and a piquillo pepper emulsion, served over a smooth tomato soup.

Saved

Ingredients

2 servings

2 clovesgarlic
2wonton wrappers
2ripe tomatoes
1sardine
2/3 cupcream cheese (about 150 grams)
3 1/2 tablespoonsheavy cream (about 50 grams)
balsamic vinegar
4piquillo peppers
olive oil
parsley
sugar and salt

Saved

Steps

1

Fillet the sardine, soak in ice water to remove blood, then marinate with balsamic vinegar and salt for 20 minutes. After marinating, cut into rectangular fillets and keep chilled in olive oil.
2

To make the tomato soup, blend the tomatoes, add salt and sugar, and slowly drizzle in olive oil while blending to emulsify. Strain and chill.
3

In a skillet, cook the piquillo peppers with two finely chopped garlic cloves, salt, and sugar over low heat for 20 minutes. Blend, strain, and set aside.
4

Boil the wonton wrappers for 4 minutes, then stop the cooking by placing them in ice water. Mix the cream cheese with the heavy cream and chill.
5

To assemble, pour a layer of tomato soup on the plate, add half a wonton wrapper, a layer of cream cheese mixture, and the other half of the wonton wrapper.
6

Finish by placing the sardine on top, add a few dots of the piquillo pepper emulsion, and garnish with parsley.