Thomas Vetter represented us at the Berlin Food Week, where he and Anaïs held a workshop on cooking with vintage sardines. This recipe was so well received that we are sharing it here too. It takes the pumpkin that everyone has in their basket in autumn and pairs it with sardine and coriander, where you wouldn't expect it.
Berlin Food Week · Autumn Starter
Sardine Tartare with Pumpkin and Coriander Pesto
Three components means three times chopping, that's all the effort. The tartare and pesto can be prepared, the pumpkin needs ten minutes in the oven. A starter for four that also works as a main course.
Ingredients
For the tartare · for 4 people
For the pumpkin
1 small or ½ Hokkaido pumpkin
1–2 tsp fennel seeds
1–2 tsp coriander seeds
½ tsp cumin
1 tsp curry powder
a pinch of cinnamon
1–2 star anise
sunflower oil
coarse sea salt
Piment d'Espelette
For the pesto
150 g fresh coriander
100 g flat-leaf parsley
olive oil
sunflower oil
salt, Piment d'Espelette
a pinch of powdered sugar
