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Lesson Plan Sardine and Potato Cake with Poppy Seed Velouté

Programma Della Tortino di Sarde e Patate con Velouté ai Semi di Papavero

Σχέδιο μαθήματος: Κέικ σαρδέλας και πατάτας με βελούτε παπαρουνόσπορου

Ingredients:

For the Sardine and Potato Cakes:

• 300 g fresh sardines
• 400 g potatoes
• 50 g breadcrumbs
• 1 egg
• 1 tbsp chopped parsley
• 1 garlic clove
• 1 tbsp extra virgin olive oil
• Salt and pepper, to taste

For the Poppy Seed Velouté:

• 200 ml milk
• 20 g flour
• 30 g butter
• 1 tbsp poppy seeds
• Salt and pepper, to taste

Directions

1. Boil the potatoes with their skins on in salted water until soft. Peel and mash them. Clean and dice the sardines, removing the head and bones.
2. In a mixing bowl, combine the mashed potatoes, sardines, parsley, egg, breadcrumbs, salt, and pepper. Shape the mixture into cakes, then pan-fry in olive oil until golden brown on each side.
3. Melt the butter in a saucepan over medium heat, then add the flour, stirring continuously to form a roux. Gradually add the milk while whisking, cooking until the sauce thickens. Add poppy seeds, salt, and pepper.
4. Serve the sardine cakes warm, drizzled with poppy seed velouté. Garnish with fresh parsley if desired.
5. Serve on a bed of lightly dressed greens, drizzling additional velouté over the cakes for extra flavor.