Sardine Gratin Recipe at Alma Griffiths blog

Sardine Gratin Recipe. Salt and freshly ground pepper to taste. Combine breadcrumbs, garlic, lemon zest and juice, pine nuts, chilli, parsley, mint, shaved fennel, oil, 1 tsp salt flakes and 1/2 tsp ground black pepper in a bowl. Salt and pepper, to taste. Sardine gratin with collard greens recipe. It is a classic provençal gratin, traditionally made with fresh. 1 tin sardines in oil, reserving oil. 1 medium onion, finely chopped. Lay half the sardines in a single layer in prepared dish. 4 leaves of collard greens, stemmed and roughly chopped. Preheat the oven to 200°c. Sprinkle with half the breadcrumb mixture. 1 tablespoon extra virgin olive oil. 900g spinach (2 generous bunches), stemmed and washed in two changes of water.

Recette Gratin de sardines façon parmentier (facile, rapide)
from www.cuisineaz.com

Salt and pepper, to taste. 1 tin sardines in oil, reserving oil. 4 leaves of collard greens, stemmed and roughly chopped. 900g spinach (2 generous bunches), stemmed and washed in two changes of water. It is a classic provençal gratin, traditionally made with fresh. Preheat the oven to 200°c. 1 tablespoon extra virgin olive oil. 1 medium onion, finely chopped. Lay half the sardines in a single layer in prepared dish. Salt and freshly ground pepper to taste.

Recette Gratin de sardines façon parmentier (facile, rapide)

Sardine Gratin Recipe Sardine gratin with collard greens recipe. Sprinkle with half the breadcrumb mixture. Combine breadcrumbs, garlic, lemon zest and juice, pine nuts, chilli, parsley, mint, shaved fennel, oil, 1 tsp salt flakes and 1/2 tsp ground black pepper in a bowl. 4 leaves of collard greens, stemmed and roughly chopped. 1 medium onion, finely chopped. 900g spinach (2 generous bunches), stemmed and washed in two changes of water. Preheat the oven to 200°c. 1 tin sardines in oil, reserving oil. It is a classic provençal gratin, traditionally made with fresh. Sardine gratin with collard greens recipe. 1 tablespoon extra virgin olive oil. Lay half the sardines in a single layer in prepared dish. Salt and pepper, to taste. Salt and freshly ground pepper to taste.

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