Spinach And Fresh Sardine Plan
|Spinach||2 Pound (1 Kilogram)|
|Swiss chard||2 Pound (1 Kilogram)|
|Soft curd cheese||4 Ounce (125 Gram)|
|Garlic||1 Clove (5 gm), finely chopped (Large)|
|Butter||1 Teaspoon (For Greasing)|
|Grated nutmeg||1 Teaspoon|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Oil/Butter||1⁄2 Cup (8 tbs)|
Wash the spinach and chard well, drain and cook the leaves in just the water which still clings to them for 4-5 minutes until limp.
Press between two plates to expel all excess water.
Chop the leaves and mix together with the eggs, cheese and garlic.
Grease a gratin or ovenproof dish, add the chopped vegetables and sprinkle with nutmeg.
Gut, descale and behead the sardines and arrange on top of the spinach mixture.
Scatter with breadcrumbs and sprinkle with oil or dot with some knobs of butter and bake or grill until the sardines are cooked and their oil has been absorbed by the green base.