Mashed potatoes with sardines and buckwheat
4
people
15 min
preparation time
50 min
cooking time
All ingredients
2 tins (115 g) la belle-iloise sardines cooked with churned butter and buckwheat
900 g potatoes suitable for mashing
150 ml full fat milk
2 teaspoons salt
2 pinches white pepper
1 pinch grated nutmeg
2 pinches chopped parsley
Let's get started
Total time
1h05
Preparation
15 min
Cooking
50 min
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Step 1Wash the potatoes and cook in salted water in their skins starting in cold water. When they have come to the boil, lower the heat and simmer for 35 to 40 minutes.
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Step 2Drain and allow to cool for a few minutes.
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Step 3Peel the potatoes.
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Step 4Purée them in a food mill with a bottom plate with large holes.
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Step 5Add the hot milk, pepper and nutmeg.
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Step 6Mix and adjust the seasoning and texture to taste.
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Step 7Put the purée in a gratin dish and score the surface with the tines of a fork.
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Step 8Briefly run hot water over the unopened tins of sardines to facilitate removing them whole.
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Step 9Distribute the sardines over the potato, pressing them in firmly.
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Step 10Add the sauce from the tins.
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Step 11Bake in a preheated oven at 220 °C (gas mark 7) for 15 minutes.
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Step 12Add the chopped parsley just before serving.
Tips
Accompany this dish with a green salad.
You can also replace the buckwheat sardines with other La Belle-Iloise sardines such as the Nantaise sardines to be served hot, sardines with tapenade, St Georges sardines, sardines with tomato and extra virgin olive oil, etc. Depending on your mood!
Other ideas
to capsize your taste buds
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