Cured sardine in green sauce

Clean the sardines and rest them in salt 10 minutes.

Rinse, then rest in vinegar another 10 minutes.

Cover with olive oil and rest 48 hours.

Make a green sauce with tomatillo, a little onion, cilantro and garlic.

Let the sauce sit and strain off the liquid.

Finish with white balsamic vinegar, spooned onto each sardine.

Dress the purslane salad with olive oil and the vinegar and add fennel. Use very little salt; the sardines are already salted.

Julienne the onions and add them to the plate.

Wash the chilli so it gives flavour without heat.

Make cilantro oil in the Thermomix at 70 degrees for 15 minutes.