Sardine Chips with Horseradish Crème Fraîche
Evan and Sarah Rich, Rich Table / March 2013
For 24 chips
Horseradish crème fraîche:
- 1 cup crème fraîche
- 1 2" piece horseradish, peeled
- 1 lemon, zested and juiced
- black pepper, freshly ground
- 1/2 bunch chives, chopped
Place crème fraîche in a bowl; grate horseradish with a Microplane or fine grater into the bowl; add zest and juice; season; stir well; top with chives; let stand 1 hour.
- 6 med. sardines
- 2 med. to lg. russet potatoes
- grapeseed oil (for frying)
- 1 lemon, halved
- pepper cress, wild arugula, or other spicy greens
Fillet sardines, removing heads and entrails (no need to remove pin bones); cut each fillet in half crosswise into 3"-long pieces; cut in half along the spine so you have 24 3"-long fillets; reserve.
Halve potatoes lengthwise; make 2 1/2"-long horizontal incisions in the cut face of each potato, one about 1/3 of the way down and the other about 1/3 of the way up (this is the pocket the fish will be threaded through); thinly slice cut face of potatoes on a mandoline so that slices are slightly thicker than potato chips (about 1/3"-thick; if cut too thinly, the potatoes will crumble and burn when fried; if cut too thickly, the sardines will overcook); thread sardine fillets through both slits on each potato slice; place on baking sheet; reserve.
Heat oil in deep fryer to 350°F.
Working in small batches, fry sardine chips until brown and crispy; remove with a spider; place on paper towels to drain; season with salt; squeeze juice over; reserve (keep warm).
To serve, place chips upright in deep vessel just large enough to hold them; place horseradish crème fraîche next to chips; arrange peppercress sprigs alongside chips.
What to drink: Tatomer Grüner Veltliner Jon Sebastiani Santa Rita Hills 2011