Peel the ginger rhizome and finely dice it into a brunoise.
Fillet and debone the sardines, then cut into halves.
Wash and thinly slice the leek. Sweat it in frothy butter, seasoning with salt and pepper.
Boil the peeled potatoes in salted water until tender, then mash with a fork.
Season the cream with salt, pepper, nutmeg, and ginger for a spicy kick.
Butter individual ramekins. Layer starting with sardine fillets at the bottom, followed by leek fondue, a dollop of spicy cream, mashed potatoes, more spicy cream, and top with sardine skin.
Bake in a bain-marie at 120°C for about 25 minutes until set.
Serve hot with a silky white butter sauce.
A creation by Chef Hubert
