- Buckwheat flour
- Hannah biz hemp wholemeal flour
- Salt flower
- Cocoa butter
- Bay leaves
- Olive oil
We clean the sardines in a salt bath or, if possible, in the sea. Roll them in a mixture of salted buckwheat and hemp flour at a ratio of 1:3 (add one heaping tablespoon of hemp flour to three tablespoons of buckwheat flour). Place baking paper on a tray and grate cocoa butter. Place the sardines next to each other and place the bay leaves (one bay leaf for 7 sardines) between them, grate the cocoa butter over the sardines and bake for 10–15 minutes (depending on the size of the sardines) at 180 °C. Sardines should not be overcooked, they should remain firm and soft.
Serve the baked sardines on a plate, pour over the olive oil and add the baked potatoes.