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Fried Sardines with Creamed Savoy Cabbage

Total Time20 mins
Servings: 2
Calories: 300kcal
Author: Andra Constantinescu


  • 6 Cornish sardines butterflied
  • 1/2 Savoy cabbage chopped
  • 1 leek white part, chopped
  • 100 g green peas
  • 100 ml double cream
  • rapeseed oil to cook
  • butter to cook
  • Maldon salt to season
  • pepper to season
  • fresh dill to garnish


  • Salt the sardines and fry them in a pan, skin side down, on medium heat for about 3-4 minutes, depending on size. Turn around if necessary until fully cooked.
  • Blanch the Savoy cabbage and green peas and reserve.
  • Heat a knob of butter in a pan, add the chopped leeks and fry on low heat until soft. Add the Savoy cabbage and green peas and continue cooking for 1-2 minutes. Finally, add the cream and bring to a gentle boil. Season with salt and pepper.
  • To serve, place the creamed greens on two plates, add 3 sardines on each plate and a few springs of fresh dill.