Sardines frites à la
sauce verte
 

Frying the sardines when coated in flour makes them beautifully crisp.  The recipe calls for the

sardines to be wetted with beer, but using milk gives a totally respectable result.  The flavour

of the sauce verte is a perfect match for that of the sardines.

Preparation Time             20  Mins

Cooking Time                  12  Mins

Elapsed Time                  30  Mins

Ingredients

For     4  portions

1 bottle            Beer  - light

110 gms           Flour  - seasoned

  Pepper

  Salt

12                  Sardines  - cleaned

For frying

4 tbs               Olive oil

For the mayonnaise

  Cayenne

1                    Egg  - yolk

½ tsp              Lemon juice

½ tsp              Mustard  - Dijon

10 cl                Olive oil

  Pepper  - white

½ tsp              Salt

½ tsp              Sugar

2 tbs               Vinegar  - white wine

For the sauce verte

1 knob             Butter

½ tbs              Chervil  - chopped

2 tbs               Lemon juice

140 ml             Mayonnaise

½ tsp              Mustard  - Dijon

½ tbs              Parsley  - chopped

110 gms           Spinach

Method

First make some mayonnaise for the sauce verte…

Put the yolk into a food processor.  Add the seasonings, one drop of olive oil and the lemon juice and whisk for a minute or two.  This thickens the yolk and prepares it for the oil.  Now add the oil 2 or 3 drops at a time.  As the mixture thickens up the oil can be added a little faster.  Continue until all the oil is used.  If the mixture thickens too much add some vinegar.

To prepare the sauce verte…

Wash the spinach and cook in a knob of butter until limp.  Purée, then add all the remaining ingredients and process until smooth in a food processor.

To prepare and cook the fish…

Lightly salt and pepper the insides of the sardines, pass them through the ale then the flour - patting off the excess.

Fry the fish for 4 minutes on each side until golden.  Drain on kitchen paper and serve with the sauce verte.