Sardines à la Courtisane (Sardines Stuffed with Fish Forcemeat and Duxelles)

Ingredients

• sardines
• fish forcemeat
• Duxelles
• white wine
• fried croûtons of the same shape
• reduced Velouté
• spinach purée
• small potato croquettes the size of a marble

Instructions

1. Remove the heads and bones from the sardines and mask the fillets with fish forcemeat mixed with Duxelles.
2. Reform the sardines, season them and poach them in white wine.
3. Dress them in a crown on fried croûtons cut to the same shape.
4. Coat with reduced Velouté to which a quarter of spinach purée has been added, and glaze briskly.
5. Surround with small potato croquettes of the shape and size of a marble.