Peel the ginger rhizome and cut it into a fine brunoise.
Remove the sardine fillets, debone them, and cut in half.
Peel and thinly slice the leeks, then blanch and sweat them in butter. Season with salt and pepper.
Peel the potatoes and steam or boil in salted water. Mash with a fork and season with heavy cream, salt, pepper, nutmeg, and ginger to create a spicy cream.
Butter 10 cm molds. Layer sardine fillets at the bottom, followed by leek fondue, a layer of spicy cream, and top with more sardines, skin side up.
Bake in a bain-marie in the oven at 120°C for about 25 minutes.
Serve hot with white butter on the side in a sauce boat.
A signature creation by Chef Hubert, drawing on years of culinary expertise in fine seafood dishes.
