Leeks with sardines in oil

Ingredients

• 2 pieces Leeks (Cleaned, green parts removed, sliced into thin rounds)
• 2 cans Sardines in oil (Drained, keep the oil from the can)
• 1 tablespoon Olive oil (Optional, add if sardine oil is insufficient)
• 1 pinch Salt
• 1 pinch Ground black pepper
• 1 tablespoon Fresh chopped parsley (For finishing)
• 0.5 lemon Lemon (Juice only)

Instructions

1. Clean and cut the leeks

   Remove the tough green parts, rinse the leeks thoroughly under cold water, then slice into rounds about 3 mm thick.

   Time: PT10M

2. Sauté the leeks in sardine oil

   Heat the pan over medium heat, pour in the oil recovered from the sardine cans (and add a tablespoon of olive oil if needed). Add the leeks and sauté for 5 minutes until tender and lightly golden.

   Time: PT5M

3. Add the sardines

   Drain the sardines, reserving the oil, place them in the pan and crumble coarsely with the spatula for 3 minutes to warm them.

   Time: PT3M

4. Season

   Add salt, pepper, chopped parsley and lemon juice. Mix quickly for 2 minutes.

   Time: PT2M

5. Prepare the oven and ramekins

   Preheat the oven to 180 °C. Divide the leek‑sardine mixture into the two ramekins.

   Time: PT5M

   Temperature: 180°C

6. Bake

   Bake the ramekins for 10 minutes, until the top is lightly golden and the mixture is hot throughout.

   Time: PT10M

   Temperature: 180°C

7. Rest and serve

   Remove the ramekins from the oven, let rest for 2 minutes, then serve immediately.

   Time: PT2M

Nutrition Facts

Calories

270

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Leeks: Green onions, Shallots
• Instead of Sardines in oil: Canned mackerel, Tuna in oil
• Instead of Olive oil: Sunflower oil, Canola oil
• Instead of Fresh chopped parsley: Chives, Cilantro
• Instead of Lemon: Apple cider vinegar

Equipment Needed

• Frying pan (saucepan)
• Wooden spatula
• Chef's knife
• Cutting board
• Ramekins (2)
• Oven

Critical Steps — Do Not Skip

• Use sardine oil to sauté the leeks to maximize flavor.
• Do not overcook the leeks so they stay slightly crunchy.

Chef Tips from the Video

• For extra crunch, add a small handful of fine breadcrumbs on top before the last minute of baking.
• A drizzle of balsamic vinegar just before serving adds a pleasant acidity.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, consume within 2 days.

Freezer: Can be frozen up to 1 month, but the leek texture may become softer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Leeks can be sautéed ahead and kept warm for 10 minutes.
• Assemble the ramekins and refrigerate before baking; add an extra 5 minutes of baking time if partially frozen.