Anne Willan

Sardines Farcies aux Épinards

Sardines Stuffed with Spinach

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

This recipe is best suited to a rich fish like herring or mackerel, though sea bass or trout can also be used. It is superb with salmon, which gives a contrast of colour as well as taste.

Ingredients

0.75–1 kg fresh sardines

Method

Slit the stomach opening of each sardine slightly to clean it. Slit each sardine along each side of the backbone to free it. Continue to separate the fillet meat from the bone, until you reach the stomach. With scissors, cut through the backbone at the head and tail and pull out the bone, leaving head and tail attached, so the fish looks whole. Wipe off the scales and dry each sardine. Sprinkle