INGREDIENTS
For the chutney:
- ½ medium onion, thinly sliced
- 25g freshly grated ginger
- ¼ tsp mustard seed
- 80g sugar
- 125ml Assyrtiko wine vinegar
- 50g brown sugar
- ¼ tsp cumin seeds
- 1 pinch Cayenne pepper
- 25ml balsamic vinegar
- Olive oil
- Salt and pepper
For the fava:
- 1 small carrot, coarsely chopped
- ½ small onion, coarsely chopped
- 1 small clove garlic
- 1 sprig of thyme
- 1 basil leaf
- 30ml olive oil
- 100g Santorini fava
- 400ml water
- Juice of ½ lemon
- Zest of 1 orange
For the sardines:
- 8 medium sardines
- Olive oil
- Salt and pepper
Garnish:
- Olive oil
- Parsley tops
PREPARATION
Chutney
In a medium-sized pan, lightly sauté the onion. Gradually add the spices and then the sugar to caramelize them. Add the remaining ingredients and simmer for 15–20 minutes until soft and well blended. Set aside to cool.
Fava purée
Place the fava in a fine strainer and rinse with plenty of water. Place a small pan over medium heat and sauté the vegetables in a little olive oil until soft. Add the fava to brown for a few seconds, stirring continuously. Add water and reduce heat. Add the herbs and simmer until the fava softens and thickens. While cooking, remove any foam that may appear on the surface with a spoon. When the fava is soft, the water should be at the same level as the remaining ingredients. Remove from heat, take out the herbs, add two tablespoons of olive oil, the lemon juice and salt and pepper to taste. Cream the mixture in a blender. Add the zest at the end.
Sardines
Preheat oven to 220C. Fillet the sardines, wash and dry well. Season the fillets and place them in a small pan lined with greaseproof paper with the skin facing up, sprinkle with olive oil and bake for one minute.
SERVING
Using two spoons, form four egg-shaped balls of orange fava on each plate. Place the baked sardines on top of the fava and crown these with 1 tsp of onion chutney. Sprinkle with a little olive oil and garnish with parsley leaves.
