Sardines à la Pisane (Sardines, Pisan Style)

Ingredients

• sardine fillets
• stuffing (not specified in the text)
• white wine
• mushroom cooking liquor
• chopped spinach
• butter
• a point of crushed garlic
• anchovy purée
• melted tomato
• sauce Béchamel
• hard-boiled eggs
• breadcrumbs
• grated Parmesan

Instructions

1. Stuff the sardine fillets and roll them into paupiettes.
2. Poach them with white wine and mushroom cooking liquor.
3. Toss chopped spinach in butter with a point of crushed garlic and anchovy purée, and set it as a border.
4. Dress the paupiettes in the middle of the border.
5. Add melted tomato and sauce Béchamel to the poaching liquid.
6. Surround the border with quarters of hard-boiled egg and cover the whole with the sauce.
7. Sprinkle with breadcrumbs and grated Parmesan and gratinate.