penn sardines

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penn sardines

penn sardines

Ingredients penn sardines
Number of persons
For the buckwheat pancakes:

250 g buckwheat flour

2 large tablespoons of wheat flour (= 70 g)

1 egg

1 teaspoon of salt

2 tablespoons of oil (neutral)

1 cup of milk

1 cold water
For the sardine butter:

300 g of sardines in oil (neutral, and remove the oil)

100 g soft butter

4 tablespoons of whisky

2 tablespoons chopped parsley
For the apple filling:

3 Granny Smith apples, peeled and sliced

100 g salted butter

Preparation penn sardines
Total Time: 1h30
Preparation time: 30 min
Cooking time: 1 h
Pour the flours, put the egg and salt in a fountain dug in the middle.
Work little by little, while slowly pouring cold water, always in the centre.
When the mayonnaise has thickened, whisk vigorously 10 min by hand (or with a mixer at minimum speed).
Add water while working the dough with a ladle, it should become very smooth, and flow like a cream (Be careful not to drown it: too much liquefied).
Cover with a tea towel, rest for several hours, or even overnight, in a cool place.
Before using it, stir with a ladle, adding the oil and milk, until it regains a fluid, but well coated consistency.
Cook the pancakes on a "crêpe party" appliance, or make small pancakes; then let cool.
Crush everything together, until a homogeneous paste is obtained, rectify according to your taste (whisky, parsley...).
Spread the small patties with sardine butter (do it at least two hours in advance, so that the flavours are well impregnated).
Brown the apple slices in the butter, and when they start to become translucent, stop cooking and leave to cool.
Fill the sardine butter-spread patties with the fried apples and fold the patty in half.
Can be eaten cold/warm ....
Enjoy, I hope you like it!

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