Sardines & Chocolat

Ingredients

• 1 can “Serrats” “Bonito del Norte (White Tuna, Albacore) Cogote” Fillets – Olive Oil
• 1 sheet puff pastry
• 1 tablespoon honey
• 1 slice boiled ham
• Tomato sauce
• Cheese cubes
• A sprinkling of Aux Anysetiers du Roy Herbes de Provence
• Mixed grilling cheeses
• Garlic shoots
• Oregano
• LeBlanc Extra Virgin Olive oil

Preparation

For the little boats:

• Preheat the oven to 180-200º.
• Use the tuna can (empty and clean) to shape the little boats. Cover the outside of the can with ¼ of the puff pastry. Flatten the pastry until it is the same shape as the can and cut off any extra.
• In a bowl, mix the honey and a few drops of water. Microwave for 15 minutes.
• When the mixture is diluted, use it to baste the pastry and bake in the oven for 10 minutes with the can opening facing downwards.
• Remove the pastry from the mold and repeat the operation to make the other 3 little “boats”.

Stuffing:

• Put a layer of tomato sauce and a little oregano in the bottom of the pastry cases. Put a slice of boiled ham on two of the little boats. Top with a little of the grilling cheese mixture and put to one side.
• Microwave the garlic shoot with a few drops of oil. Slice into pieces and add to the other two little boats.
• Add the cubes of cheese and the Herbes de Provence.
• Place “Bonito del Norte Cogote” fillets on each little boat, without having strained off too much of the liquid.
• Top with a little grated grilling cheese and a little more oregano.
• Lastly, put the little boats in the oven (switched off but still warm) for a few minutes, until the cheese has melted as desired.

Photo and recipe courtesy of the Serrats kitchen! Thanks, Serrats!