Difficulty:[usr 3]
Remove the bones from the sardine fillets, coarsely chop them, set aside.
Wash and stem the spinach, boil it, drain, set aside.
Mix the sardines with the onion, shallot, spinach, garlic, basil, parsley, dill, all chopped, bread crumbs, clarified butter, adjust the seasoning.
Wrap small balls of stuffing in crepe, cook these cutlets over high heat with olive oil.
Melt the butter over low heat, add the very fine juliennes (15 g each) of candied ginger and lemon zest until you obtain a frothy butter, set aside off the heat.
Pan-fry the prawns in clarified butter, season with salt and freshly ground pepper.
Arrange 2 caillettes in the center of the hot plates, coat with the hot meunière butter, place 2 prawns around, garnish with chives, diced tomato and chervil.
Creation of Chef Hubert
