La sardine soufflée

0
Serves 2
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Directions

  1. 1Clean and gut the sardines.
  2. 2Clean and gut the sardines.
  3. 3Clean and gut the sardines.
  4. 4Place the sardines in a small bowl with the dark sauce.
  5. 5Place the sardines in a small bowl with the dark sauce.
  6. 6Place the sardines in a small bowl with the dark sauce.
  7. 7Place the marinated sardines on a plate with some paper.
  8. 8Place the marinated sardines on a plate with some paper.
  9. 9Place the marinated sardines on a plate with some paper.
  10. 10Place a piece of pastry over the sardine.
  11. 11Place a piece of pastry over the sardine.
  12. 12Place a piece of pastry over the sardine.
  13. 13Use the hair straightener to cook the pastry slightly and seal it.
  14. 14Use the hair straightener to cook the pastry slightly and seal it.
  15. 15Use the hair straightener to cook the pastry slightly and seal it.
  16. 16Fry the pastry in hot oil.
  17. 17Fry the pastry in hot oil.
  18. 18Fry the pastry in hot oil.
  19. 19Place the fried pastry with sardine inside on a plate.
  20. 20Place the fried pastry with sardine inside on a plate.
  21. 21Place the fried pastry with sardine inside on a plate.
  22. 22Sprinkle with lemon zest.
  23. 23Sprinkle with lemon zest.
  24. 24Sprinkle with lemon zest.
  25. 25Sprinkle with green herbs.
  26. 26Sprinkle with green herbs.
  27. 27Sprinkle with green herbs.
  28. 28Sprinkle with red powder.
  29. 29Sprinkle with red powder.
  30. 30Sprinkle with red powder.

Ingredients

  • 2 sardines
  • 2 sardines
  • 2 sardines
  • 1 serving dark sauce
  • 1 serving dark sauce
  • 1 serving dark sauce
  • 1 small leaf
  • 1 small leaf
  • 1 small leaf
  • 2 thin pastry
  • 2 thin pastry
  • 2 thin pastry
  • 1 serving oil
  • 1 serving oil
  • 1 serving oil
  • 1 pinch lemon zest
  • 1 pinch lemon zest
  • 1 pinch lemon zest
  • 1 pinch red powder
  • 1 pinch red powder
  • 1 pinch red powder

Equipment

knifeplatesmall bowltweezershair straightenersmall frying panspoon