Fresh Sardine Croquettes and Sauce Gribiche

. sardines and sauce gribiche  

similar to ball lightning, fresh sardines are something that are known to exist but are
rarely seen. in fact, today was the first time i have ever seen them. apparently, i'm not
the only one to get excited by them. according to the fishmonger: "we sell out of them
super fast." translation: "if you want some, the time is now!" sold. eight little guys were
heading home with me moments later. 

after a little gutting, they were fried in butter. the flesh was picked off and cooled. adding
in parsley, dill, salt, pepper, a little potato, an egg, and some torn bits of stale bread to the
flakes of fish, the mixture was formed into cylinders and then rolled in a beaten egg and 
then more bread crumbs. next up: fry until golden.

i like to top strong flavored fish with (my version of) sauce gribiche: mayonnaise, mustard,
capers, cornichons, hard boiled eggs, parsley, dill, tarragon, chives, salt, and pepper. it's
probably the best thing to serve with pretty much anything that has been fried.



Mallory said...

sounds perfect. am going to make a go at these in a few minutes -- i live in brazil and fresh sardines are like pennies on the dollar. i usually just flash fry and that's it. thanks for the recipe ;)