A crumble that is not the usual, it smells fishy!
This is a recipe from my GOURMAND magazine from April 25. Easy to prepare, but it takes 40 minutes in the oven.
I love these so uncommon dishes I can find in these cooking magazines in France. They sound complicated at first, but are often not.
Use a solid pie dish and butter it.
Carrots and potatoes as the base, steamed for 10 minutes and then seasoned heavily with salt and pepper. The can of sardines has to loose the oil, then put in a bowl and mashed with lots of fresh chopped parsley. They go on top of the veggies.
Flour, butter, salt, pepper, herbes de Provence, garlic granulate are mashed to a crumble. That goes on top. Some tiny butter chunks are the finish.
Bake at 200 C for 40 minutes.
Ingredients:
3 carrots
4 smaller potatoes
1 can sardines in oil
1/4 bunch parsley
75 g flour
50 g butter
1 tbsp herbes de Provence
1 tsp garlic powder
Salt, pepper
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