8 thin slices of bottarga (avgotaraho)
juice of a small orange
juice of 1/4 of lemon
2 saffron threads
4 geranium flowers
8 tablespoons olive oil
3 marinated sardine fillets
To make the espuma, place all the ingredients EXCEPT the sardines and olive oil in a food processor and puree. Slowly and steadily drizzle the olive oil into the mixture while the processor is at a fast speed.
Once you create a thick sauce, serve the foam onto a plate and lay the marinated fillets of sardine on top or beside. Accompany with slices of cucumber.
TIP: Alternatively, you can create a “Napoleon” with layers of marinated sardines, cucumber and bottarga (avgotaraho)espuma.