Black sardine tuille
Ingredients
- 1 can sardines in oil 30 g of the oil
- 45 g egg white
- 3 g salt
- 40 g flour
- 20 g sugar
- 8 g butter
- 3 g squid ink
Instructions
- For this recipe I use the oil from a can of sardine. Weigh 30 grams of the oil and then transfer it into a blender.
- Now also add the egg white, the salt, the flour, the sugar, the butter and the squid ink. Blend this till smooth.
- Once smooth spread it on a tuille mold.
- After that bake them at 160 °C for 15 minutes till dry and crispy.
- Then remove them when still hot to prevent them from breaking.Â
