4 people
For the sardine fossil
12 sardines
70 g soy sauce
30 g olive oil
15 g sugar
salt
pepper
ginger
For the arraitxikis preparation
200 g cleaned arraitxikis (erlas, muxarras, chicarrillos, karraspios, maidens, durdos etc.)
1 garlic clove
100 g fresh cheese
20 g soy sauce
chopped parsley
salt
pepper
ginger
For the green oil
half bunch of parsley
100 g spinach leaves
100 g olive oil
salt
For the sardine fossil
Clean the sardines and remove the tail, head and guts. Coarsely crush them with all the other ingredients so that pieces are still visible. Add salt, pepper and a pinch of ginger.
Roll out the dough between two sheets of parchment paper and then fry it in oil (not too hot) until golden. Drain the oil off well and break the dough into ‘fossils’.
For the arraitxikis preparation
Brown the chopped garlic in very little oil, add the roughly chopped arraitxikis meat and sauté everything. Remove, leave to cool and add the remaining ingredients. Add a pinch of ginger.
For the green oil
Blanch the parsley and spinach. Drain and cool quickly. Crush and strain. Mix with the oil until a really homogeneous mixture is formed.
Season.
Place the arraitxikis mix on each fried ‘fossil’. Accompany it with the green oil.