You can go ahead and make it. Let us know how it goes.
homme_chauve_souris
<letterman> I have no joke here. I just like saying, “Sardine liquor”. </letterman>
Do you think that’s just a strange way to refer to oil, or are they talking about sardines in brine?
tomwhoiscontrary
The sauce is more or less an enriched bechamel sauce, which is a very conventional accompaniment to fish (fish pie, sole Mornay). I’d definitely try this.
I assume the sardines would have been in water, rather oil or something flavoured.
Seems like a lot of sauce for one tin of sardines, though.
Fuzzy_Welcome8348
I think it’s worth trying!
Alternative-Half-783
No need to get fancy for me. Just the sardines and a fork.
EmploymentInfinite41
This is kinda how i make clam chowder with canned clams. Except i use the butter and flour to make a tiny amount of roux instead of the cornstarch
SophiePuffs
The idea behind this actually sounds good but it’s written in a way that complicates it more than needed. Like who wants to open a boiling can of sardines? Then they say to pour over the sauce before even explaining how it’s made.
By the time the sauce is made, the sardines will have cooled down to room temp anyways. So you would be better off just opening a tin, plating the sardines, making the sauce with the drained oil, then pouring the hot sauce over the fish.
RoboticGanja
Fuck it – I’ll make for tea time tomorrow and post the results. It reminds me of a crab cake benny/mornay thing I had in Savannah, but better because little fish are healthy.
8 Comments
You can go ahead and make it. Let us know how it goes.
<letterman> I have no joke here. I just like saying, “Sardine liquor”. </letterman>
Do you think that’s just a strange way to refer to oil, or are they talking about sardines in brine?
The sauce is more or less an enriched bechamel sauce, which is a very conventional accompaniment to fish (fish pie, sole Mornay). I’d definitely try this.
I assume the sardines would have been in water, rather oil or something flavoured.
Seems like a lot of sauce for one tin of sardines, though.
I think it’s worth trying!
No need to get fancy for me. Just the sardines and a fork.
This is kinda how i make clam chowder with canned clams. Except i use the butter and flour to make a tiny amount of roux instead of the cornstarch
The idea behind this actually sounds good but it’s written in a way that complicates it more than needed. Like who wants to open a boiling can of sardines? Then they say to pour over the sauce before even explaining how it’s made.
By the time the sauce is made, the sardines will have cooled down to room temp anyways. So you would be better off just opening a tin, plating the sardines, making the sauce with the drained oil, then pouring the hot sauce over the fish.
Fuck it – I’ll make for tea time tomorrow and post the results. It reminds me of a crab cake benny/mornay thing I had in Savannah, but better because little fish are healthy.