Peel the ginger rhizome, cut into a fine brunoise
Remove the sardine fillets, debone them, cut in half.
Peel, thinly slice the leeks, blanch and sweat in butter, salt and pepper.
Peel the potatoes and steam them or boil them in salted water. mash them with a fork, season with cream, salt, pepper, nutmeg and ginger.
Butter 10 cm molds, place a layer of sardine fillet at the bottom, then a layer of leek fondue, a little spicy cream, then a layer of sardines, skin side up.
Bake in a bain-marie in the oven at 120°C, about 25 minutes.
Serve hot with white butter in a sauce boat.
A creation of Chef Hubert
