Baked sardines
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 2 large potatoes
- 7-10 Tbsp salt, pepper
- 2 ripe tomatoes
- 50 g Tempura flour (Asian stores; alternatively wheat flour)
- 1 Egg yolk (Gr. M)
- 200 ml oil for frying
- 1 TABLESPOON Butter
- 1 TABLESPOON mayonnaise
- 8 Sardines preserved in olive oil
Directions
- 1
Peel the potatoes, wash them and boil them in boiling salted water for about 20 minutes. Wash the tomatoes and cook the last 10 minutes. Tempura flour, egg yolk and c
- 2
Chill for 30 minutes.
- 3
Drain the potatoes and tomatoes and let them evaporate. Add butter and mayonnaise and crush everything with a fork. Season with salt and pepper.
- 4
Heat the oil in a pot to approx. 180 °C. Drain sardines on kitchen paper, pull through the tempura dough and deep-fry in the oil until golden brown. Arrange the sardines on the puree.
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