garnish

Potato chip
Get XXL Chipper potatoes
Slice them 2mm thin and cut into rectangles 3cm x 8cm
Deep fry at 180 degrees C
Grate the ginger on wasabi grater in circular motion to break all the long fibres
Cut the white onion into fine brunoise and brine in 2% salt solution for 15minutes then strain

Worcester mayonnaise

Combine all ingredients into the thermomix except for the oil.
Blend on medium speed until smooth and slowly add oil

Sardine stock

Combine all ingredients.
Bring to 90 degrees get off heat and steep for 1 hour.
Strain and chill immediately.

Chrysanthemum glaze

Combine all and whisk until smooth and then take the air out using the vacuum sealer

Sardine and whisky broth

Make the sardine stock:
Combine all ingredients. Simmer for 20 minutes. Strain and chill immediately
Make the sardine and whisky broth:
In the robot coupe, blend sardine in to a coarse paste
Whisk the egg whites into soft peaks and fold in the sardines
When the stock is still cold. Whisk in the raft and slowly bring to the simmer and gently scrape the bottom as you go to prevent sticking.
When clarified. Strain gently through a muslin
Before service bring the stock to heat and season with whiskey, cream and dashi powder.

Sardine fillets

Sardines (ideal sardines are approximately 15cm long)
Get two deep containers full of ice water. Scale the sardines with the back of the knife, cut the head off, open the belly and take the guts out. When gutted drop in the ice water and using a finger clean out the blood line and remaining guts.
Transfer to the second container of ice water to wash off all the blood and dirt. Then transfer onto perforated gastro trays - open side down for all the water to drip out.
For the filleting get two shallow gastro trays with ice in between and greaseproof paper in the size of the gastro tray to keep the fillets covered all the time. Keep the trays dry at all time, so no water gets transferred on the fillets.
Dry the fish using a paper towel. Take the fillets off and put them skin side down. Remember to keep the fillets covered so they do not oxidise.
When filleted, using fish tweezers, remove the pin bones and the skin, trying to keep as much of silverskin as possible.
Pinned as skinned fillets are stored on trays skin side up, covered with greaseproof paper and that way they are service ready.
Score the fillets, cutting quite deep to break any of the remaining bones and to expose the blood line, which should be bright red. This stage should be done ideally to order or as late as possible.

smoked sardines

Make a 3% brine and soak them for 6 hours.
Remove from the liquid and dry overnight.
Smoke in the morning 15/20 mins