Bell pepper emulsion

40 grams	egg yolk
25 grams	sushi vinegar
4 grams	salt
40 grams	cleaned bell pepper
2 grams	smoked paprika powder
180 grams	sunflower oil

Mix the egg yolk with the sushi vinegar, the salt, the cleaned bell pepper and the smoked paprika powder. Now blend this till smooth. Then add the sunflower oil and blend it once more till completely emulsified. Once that’s done transfer it into a piping bottle and let it set in your fridge for at least 1 hour.

Recipe used in sardine dish