Millefeuille with sardines, aubergine caviar and onion compôte

Preheat the oven to 200°C

Use a fork to pierce a small aubergine all over, lightly oil the surface and sprinkle sea salt over it before baking in the oven for 30 mins.

In the meantime slice an onion finely, sweat in olive oil after adding 1 tbsp sugar to caramelise.

Marinate 6 filets of sardines in 2 tbsp olive oil and the juice of 1/2 lime, season with pepper and salt.

Take out the aubergine and lower the temperature of the oven to 180°

Slice 1/4 green paprika into julienne, sprinkle with 1 tbsp olive oil, 1 tsp thyme leaves, pepper and salt. Add 1 clove of garlic and put in the oven for 10 mins

Scoop out the flesh of the aubergine and use the blender to mix with 1/2 tbsp balsamico vinegar, 1/2 tbsp honey and 1 tbsp olive oil to make the caviar.

Turn up the heat under the onions, add 1/2 tbsp sugar and a bit of salt and keep stirring to caramelise the onions for a couple of minutes.

Use a serving ring to cut out 2 rounds of puff pastry, brush with egg yolk and bake in the oven for 7 mins. Take them out and use some folded kitchen paper to flatten them before baking them for another 7 mins.

Take them out and cover with the aubergine caviar. Then add onion compôte, the the sardines and finally the green paprika.

Put back in the oven for 3 minutes.

Serve as shown with basil oil.

(Here Julie Baekelandt's original recipe in Dutch)

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