Marinated sardines

Salt your sardines for 4 minutes in rock salt and then wash off the rock salt ,dry them and line them nicely skin side up on a gastro tray. Then mix all the ingredients above and pour on top of the fish. Its ready after a day.

Fennel spheres

Sweat down the fennel, shallots, fennel seeds and garlic in the olive oil with the salt till super soft but with no colour at all.
Then add the cream and bring to the boil, set aside for 10 mins till veg are super soft and then blend all ingredients together in a high speed blender till super soft then add the dill and blend till fully green.
Add the gelatine leaves and pass the mix through a sieve and then fill the little sphere moulds 30ml volume and freeze, then take off the moulds and store in the fridge for 2 days max.

Ouzo gel

Bring all liquids to the boil, add the agar and boil for 2 mins to activate the agar. Cool down till jellified and blend in a blender till smooth and add some titanium to maker it slightly whiter. Pass through a sieve and keep in a piping bag.

Pickled mustard seeds

In a small saucepan over high heat, combine all the ingredients and bring to a boil, then keep stirring until the sugar is dissolved.
Lower the heat to low and let simmer for about 30 to 40 minutes stirring frequently until obtaining a thick and syrupy mixture, be aware that you may need to add more water while simmering.
Let cool and store in airtight container. The pickled mustard can be stored for over a month in the fridge.

Seawater jelly

Bring the seawater to the boil and then take off the heat and mix with the blue curacao and the gelatine.
Pass through a sieve and use warm to fill the plates. Use a blowtorch to break any bubles. Let jelly to set in the fridge and not in freezer or blast chiller cause ice crystals will form in result and jelly will not be clear.

Dressing

Take the plate of the seawater from the fridge and trim the sardines belly so it looks clean and then cut in an angle with a super sharp knife, keep skin side up to show the beautiful shiny silver skin.
Place the 4-5 sardines on the plate depending of the size and thickness of them. Then alternatively place the fennel spheres between the sardines and then add some pickled mustard seeds on top of two of the sardines as if its caviar.
With a little coffee spoon add a few piles of char roe on the plate top cover empty spaces and then 3 dots of ouzo gel.
Then with coastal herbs placing them as if they are standing and represent the seabed. Finish with couple of dustings of marine phytoplankton and serve immediately.