Serves 4


Crunchy biscuits

100ml of water

30ml of cuttlefish ink

10g of sweet butter

1g of salt

10g of type 45 flour

25g of icing sugar

30g of egg white

Sardine mousse

80g of sardine cream with lemon

1 jelly leaf

20g of white cream base sauce

30g of whipped cream


Crunchy biscuits

Into a saucepan, bring the water to boil. Add salt, the cuttlefish ink and the butter. Into a mixing bowl, mix the flour, the icing sugar and the egg white. Add water to the cuttlefish ink as and when it needs it. On a baking tray, pour the mixture until you reach a 1mm thickness and cook it in the oven at 160°c for 30 minutes. With a cookie cutter with a diameter of 5cm, cut the mixture in circles as soon as it comes out of the oven.

Sardine mousse

Put the sardine cream into the fine sieve. Heat the white cream base sauce. Add the rehydrated jelly to the white cream base sauce and let it cool down in a mixing bowl, put on some ice. Mix the sardine cream with the white cream base sauce and then slowly add the whipped cream. Keep it in a cold place.

Finishing and seasoning

With an icing bag, put the sardine mousse between the two biscuits. On a plate, place four crunchy biscuits with sardine mousse.

Find out more about chef Allénoand about the International Edition .