Ingredients
For the sardines
- 500 g of sardine fillets
- 60 g of salt
- 2 liters of cold water
- 75 cl of white wine vinegar
- 8 cloves of garlic
- 1 bunch of parsley
- 40 cl of rapeseed oil
- 40 cl of olive oil
- 1 Russian pickle
For the croquettes
- 2 kg of potatoes
- 50 g of candied garlic
- 20 cl of garlic flavored oil
- 3 eggs
- 6 sprigs of rosemary
- 20 g of smoked salt
-
frying oil
Preparation
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The day before, mix the salt and water in a large bowl. Place the sardines in a deep dish and pour the brine over them. Leave to rest in the refrigerator overnight.
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The day before, discard the brine and cover the sardines with the vinegar. Leave to rest for 1 hour, then drain and dry with absorbent paper.
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Mix the 2 oils, the peeled and chopped garlic, and the rinsed and chopped parsley. Marinate the sardine fillets in this mixture for another 8 hours.
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Peel the potatoes, grate them coarsely and dry them on absorbent paper. Mix them with the candied garlic, oil and salt, and steam them for 10 minutes with the rosemary sprigs.
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Once cooked, add the eggs to the mixture and form 3 x 10cm sticks. Reserve in the freezer for at least 2 hours.
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The same day, before serving, heat the fryer and immerse the potato sticks in it until they are golden brown. Arrange the sardine fillets on the sticks, cut a few slices of Russian pickle, place them on the dish, and serve immediately.
