Raw sardines and potato galettes
When adding the melted butter, try to add as much of the liquid that rises to the top as possible. If you add the milky part that sinks to the bottom, it will burn easily.
Cut the potatoes into julienne strips (you can also use a slicer)
Put the shredded potatoes into a bowl, add salt and pepper and mix vigorously to mix well. When the potatoes release water, discard the water and add 1 tablespoon of melted butter, Italian parsley and fresh whitebait, then mix until combined
Heat olive oil in a frying pan, spread (2) on the pan, and slowly cook while pressing down. When the potatoes are slightly cooked through, add 1 tablespoon of melted butter
After baking for about 5 minutes, flip it over, add 1 tablespoon of melted butter, and bake the other side for 5 minutes
Combine ingredients A together
Once the galette is cooked, remove it to a plate and dot it with an appropriate amount of sour cream. Sprinkle the mixture from [5] over the gaps. Garnish with arugula leaves, if you have any, and it's done
-
- Potatoes too
- 1 piece (160g)
-
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
- Melted butter
- 3 tablespoons
-
- Italian parsley
- 1 tsp
-
- Raw whitebait
- 30g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
[A]
- Fruit tomatoes small cubes
- 1 piece
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Lemon juice
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Balsamic Vinegar
- 1/2 tsp
-
- Chop garlic
- 1/2 tsp
-
- Italian parsley
- 1/2 tsp
-
- Sour cream for finishing
- Appropriate amount
-
- For finishing arugula
- Small amount
