1 small Rianxo sardine
Virgin olive oil
Mix vinegar, water, salt and a little finely chopped wild onion.
Gut sardine and remove head, then place without opening in marinade, setting aside for 2 hours outside fridge and 8 hours inside.
After the 8 hours, remove backbone from sardine and place it in olive oil.
Heat white wine and reduce to half.
Make vinaigrette with the rest of the wild onion, finely chopped leek, oil, vinegar and salt.
Cook potatoes whole.
Once the potatoes are cooked, remove skin and cut into slices.
Place potatoes on bottom of plate, dress with vinaigrette, add sardine on top and pour on wine reduction.