2 tins of sardines with rapeseed oil and sliced orange
For the citrus Espuma
3 gelatin sheets
2 yellow lemons
Take the avocados and mash it. Add the juice of a lemon, 1 pinch of chili, salt and pepper. Cut the mango into small cubes.
To make the Espuma, start by softening the gelatin sheets in cold water.
Squeeze the juice from the citrus fruits and bring to a boil.
Incorporate the squeezed gelatin sheets, mix and leave to cool for 5 minutes.
Filter and pour into the siphon.
Add 1 or 2 gas cartridges depending on the capacity of the siphon. Shake upside down and place in the refrigerator for at least 3 hours.
In each verrine, fill to a third of avocado cream, add 1 layer of mango then the coarsely crumbled sardines.
When ready to serve, add citrus Espuma to the top of the verrines.
Decorate with citrus zest and a slice of mango.