• 15 gr Fish Roe
• 70 ml Sunflower oil
• 2 ml Lemon juice

Method –
• Clean the nerves of fish eggs.
• Feed sunflower oil with the mayonnaise head of Thermomix and continue the process until it reaches the consistency of mayonnaise.
• Add lemon juice.

• 200g Grilled Sardines Raw
• 37,5 gr tarama
• 30 gr Cucumber juice transparent
• 4 gr chives chop
• 10 gr Fish Stock
• 10 gr Grape leaves

Method –
• Sardines are cleaned, marinated with Riviera oil and salt and cooked on the grill. The black skins are peeled off and separated. Chop them.
• Grape leaves are cooked in grill and made into powder. Tarama is added. Add chives and Cucumbers juice. Fish stock is added according to its consistency.

• 200 gr Sardines

Method –
• We clean and boil the sardines. Separate the black skins, apply a thin layer on baking paper and dry.

• 30 gr Onion
• 40 gr Potatoes
• 30 gr Sardines
• 40 ml Fish Stock
• 3 gr Lemon juice
• 4 gr Salt
• 4 gr Riviera

Method –
• Sauté onions and potatoes with Riviera (no color). Add fish stock, when hot add sardines. Cook for 5-6 minutes.
• After adding lemon juice and salt, remove it from the thermomix and pass it through a strainer.
• Fish stock is added. Sardines are added when heated.

• 100 ml Fish broth
• 1.7 gr Agar Agar
• 1,5 sheets of Gelatin
• 10 gr Fennel stalk

Method –
• Boil the fish broth with fennel and strain it. Add agar agar and soaked gelatin, pour it into the mold and let it rest for 3 hours at +4.

• 100 ml Fish broth
• 1.7 gr Agar Agar
• 1,5 sheets of Gelatin
• 10 gr Fennel stalk

Method –
• Boil the fish broth with fennel and strain it. Add agar agar and soaked gelatin, pour it into the mold and let it rest for 3 hours at +4.

• 30 piece pickled vine leaves

Method –
• Vine leaves are wrapped in 6cm wide rolls.
• It is baked at 160 degrees for 8-10 minutes in 4 fans.

• 1 g Dried Mackerel mayonnaise
• 0.5 g Crispy sardine bone
• 1 gr Pickled Unripe Grape
• 2 gr Fish jelly
• 10 g Sardine sauce
• 2 g Dill
• 1 g Sardine powder