Name: Deconstructed Sardine Saganaki with Tomato Sphere and Carrot Foam
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: greek
Ingredients: 4 large tomatoes (200g, for sphere and reduction); 200g fresh sardines (or canned, drained); 150g Greek yogurt (full-fat); 2 medium carrots (150g, for foam); 2 tablespoons olive oil; 1 teaspoon lemon juice; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 teaspoon dried oregano; 1 sheet phyllo dough (25g); 0.5 teaspoon agar powder (for sphere); 0.25 teaspoon xanthan gum (for foam); 1 tablespoon water (for sphere)

Deconstructed Sardine Saganaki with Tomato Sphere and Carrot Foam

A bold modern Greek fusion dish featuring crispy sardine-infused phyllo crisps paired with a silky yogurt mousse, topped with a delicate tomato sphere and airy carrot foam. This innovative take on traditional Greek flavors combines molecular gastronomy techniques with Mediterranean ingredients, creating an elegant appetizer that surprises and delights.

50 min

Hard

4 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour5/10

Umami8/10

Spicy1/10

🥄 Texture

A contrast-driven plate: a silky, creamy Greek yogurt mousse and light, airy carrot foam provide soft, melt-in-the-mouth elements, while the phyllo sardine crisps add a pronounced, brittle crunch. The tomato agar spheres offer a slightly gelled pop and a smooth, cohesive bite that bridges the creamy and crunchy components.

👃 Aroma

Fresh tomato and carrot top notes combine with bright citrus from the lemoned yogurt, while olive oil and dried oregano lend herbaceous, Mediterranean nuances. A savory, oceanic scent from the sardines (roasted/baked) gives the dish a pronounced umami backbone.

🍷 Pairs Well With

A crisp, high-acid white wine such as Assyrtiko or Sauvignon Blanc to cut richness and complement citrus and tomato; alternatively a dry sparkling wine or an ice-cold pilsner.

🥗 Side Dishes

Serve with warm crusty bread or grilled country-style bread for scooping, a simple cucumber-dill salad or fennel salad to add freshness, or a lemony orzo/roux-style pilaf to make the dish more substantial.

Ingredients(13 items)

14 large tomatoes (200g, for sphere and reduction)

2200g fresh sardines (or canned, drained)

3150g Greek yogurt (full-fat)

42 medium carrots (150g, for foam)

52 tablespoons olive oil

61 teaspoon lemon juice

70.5 teaspoon salt

80.25 teaspoon black pepper

90.25 teaspoon dried oregano

101 sheet phyllo dough (25g)

110.5 teaspoon agar powder (for sphere)

120.25 teaspoon xanthan gum (for foam)

131 tablespoon water (for sphere)

Instructions

Prepare the tomato sphere: Dice 1 large tomato finely and strain through cheesecloth for 30 minutes to collect clear tomato water. Combine 100ml tomato water with agar powder, heat to boil for 1 minute while stirring, then cool slightly.

Using a spherification spoon, drop small amounts of the tomato-agar mixture into a bowl of ice water. Let spheres set for 2-3 minutes, then gently remove with a slotted spoon and reserve in cool water.

Make the carrot foam: Juice 2 medium carrots and strain through fine mesh. Heat carrot juice gently (do not boil), add xanthan gum, and blend with an immersion blender for 2 minutes until light and airy foam forms on top.

Prepare the yogurt mousse: Whisk 150g Greek yogurt with 1 tablespoon lemon juice, 0.25 teaspoon salt, and 0.125 teaspoon black pepper until smooth and creamy.

Create sardine crisps: Finely chop sardines and mix with 1 tablespoon olive oil, 0.125 teaspoon oregano, and a pinch of pepper. Brush phyllo dough with remaining olive oil, spread sardine mixture thinly, cut into 2-inch squares, and bake at 375°F (190°C) for 8-10 minutes until golden and crispy.

Assemble each plate: Place a quenelle (oval spoonful) of yogurt mousse in the center of the plate. Arrange 2-3 sardine crisps around it, top mousse with 2-3 tomato spheres, and crown with a generous spoonful of carrot foam.

Garnish with a light drizzle of olive oil and a pinch of dried oregano. Serve immediately while crisps are warm and foam is fresh.