SESAME CRUSTED SARDINES WITH AVOCADO, CARROT AND RICE

Let the fillets come up to room temperature. Preheat the oven to 180ºC. Pat the saerdines dry with paper towels. Line a baking sheet with parchment paper. Take two bowls. Place the eggs and water to the first and whisk. Place sesame seeds to the second. Dip each fillet in egg wash, then coat with sesame and lay it on the baking sheet. Bake at 180ºC for about 20 minutes until the fillets are roasted.

Prepare the sauce. Place all the ingredients in a bowl and mix well until smooth and creamy. Spread the rice generously over the dishes, forming a base to place the rest of the ingredients. Place the avocado, carrots, gherkins and spring onions. Lay the sardines and pour he sauce over. Serve hot.

For serving

400 g cooked basmati rice

2 medium-sized avocados cut in half

2 carrots, thinly sliced

12 gherkins

2 spring onions, finely chopped

1 lemon cut in quarters