Nacho Manzano, supreme exponent of Asturian cuisine, created this greatly complex dish in which the sardine is presented in distinct forms: grilled filet, marinated roe, broth of the cooking juices, fried backbone with cider and bread with sardine oils. An egg steamed for 12 minutes at 65ºC is added to these elements along with some tomato seeds. The ensemble is served covered with a steamed top of basil and parsley perfumed tomato water.
