Raw sardines and potato galettes
When adding the melted butter, try to add as much of the liquid that has risen to the top as possible. Adding the milky part that has settled at the bottom will cause it to 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
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- Potatoes too
- 1 piece (160g)
-
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
- Melted butter
- 3 tablespoons
-
- Italian parsley
- 1 tsp
-
- Raw whitebait
- 30g
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
[A]
- cherry tomatoes Small diced
- 1 piece
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Lemon juice
- 1 tsp
-
-
Ardoino
Extra Virgin Olive
- 1 tablespoon
-
Ardoino
-
- Balsamic Vinegar
- 1/2 tsp
-
- minced garlic
- 1/2 tsp
-
- Italian parsley
- 1/2 tsp
-
- sour cream topping
- Appropriate amount
-
- arugula For
- Small amount
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