Recipe courtesy of Cyril Renaud
Potatoes with Fleur de Sel, Butter, Grilled Sardines, and Ham
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 498
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 53 g
- Cholesterol
- 179 mg
- Sodium
- 3058 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 498
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 53 g
- Cholesterol
- 179 mg
- Sodium
- 3058 mg
Ingredients
Directions
- In a large pot, place the potatoes in cold water and bring to a boil. Cook until potatoes are fork tender, approximately 15 minutes. Remove potatoes from pot and place on a serving dish. Add butter randomly on top of potatoes and sprinkle with fleur de sel.
- Preheat the grill.
- Place sardines and ham on grill. The sardines will only take a few minutes to cook, approximately 3 minutes on each side. Once the ham is done remove from grill.
- Divide potatoes, sardines, and ham on each plate. Sprinkle with a little fleur de sel and serve.
