Les farcies aux épinards

Name: Les farcies aux épinards (Spinach-stuffed sardines)
Cuisine: French
Ingredients: butter; 8–12 fresh sardines; 2 tablespoons olive oil; 2 tablespoons butter; 1 kg/2 lb 4 oz young spinach leaves; olive oil; salt and ground black pepper; freshly grated nutmeg; 1 clove garlic, finely chopped; 1 bay leaf; salt and ground black pepper

Spinach-stuffed sardines

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

8–12 fresh sardines
butter
olive oil

Europe
France
Provence
Fish course
Gluten-free
Pescatarian

Method

Clean and scale the sardines. Open each fish from the stomach with the point of a sharp knife, and remove the backbone and head.

To Make the Spinach Purée

Wash the young spinach leaves well and drain. Place them in a large saucepan with only thé water adhering to the leaves and 2 tablespoons butter. Cook over a high heat until the spinach wilts. Pro