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Black sardine tuille

1 can


45 grams

egg white

3 grams


40 grams


20 grams


8 grams


3 grams

squid ink

For this recipe I use the oil from a can of sardine. Weigh 30 grams of the oil and then transfer it into a blender. Now also add the egg white, the salt, the flour, the sugar, the butter and the squid ink. Blend this till smooth. Once smooth spread it on a tuille mold. After that bake them at 160 degrees Celsius for 15 minutes till dry and crispy. Then remove them when still hot to prevent them from breaking.


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