Difficulty: Medium (3/5)
Remove the bones from the sardine fillets and coarsely chop them. Set aside.
Wash and stem the spinach, then boil and drain it. Set aside.
Finely chop the onion, shallots, garlic, basil, parsley, and dill. Mix with the chopped sardines, spinach, breadcrumbs, and clarified butter. Season to taste. Add the egg to bind.
Form small balls of the stuffing, wrap in crêpe, and cook these caillettes over high heat in olive oil.
Melt butter over low heat, add fine julienne of candied ginger (15 g) and lemon zest. Cook until frothy. Set aside off the heat.
Pan-fry the tiger prawns in clarified butter. Season with salt and freshly ground pepper.
Arrange 2 caillettes in the center of hot plates, coat with warm meunière butter, and place 2 prawns around each. Garnish with chives, diced tomato, and chervil.
Creation of Chef Hubert
