Fried Sardines with Creamed Savoy Cabbage
Servings: 2
Calories: 300kcal
Ingredients
- 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
Instructions
- 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.