Peel the ginger rhysome, cut it into a fine brunoise.
Remove the sardine fillets, debone them, cut in half.
Wash and slice the leek, melt in the frothy butter, salt and pepper.
Cook the peeled potatoes in salted boiling water, mash them with a fork.
Season the cream with salt, pepper, nutmeg and ginger.
Butter the ramekins and place a layer of sardine fillet at the bottom, then a layer of leek fondue, add a little spicy cream, then a layer of potatoes, a little more spicy cream, then a layer of sardine skin above.
Bake in a bain-marie (120°C) in the oven for about 25 minutes.
Serve hot with a white butter sauce.
A Hubert creation
