Sardine and veal stew

Preheat oven to 180°C / 350°F degrees.

Remove membranes from the veal. Cut into portion-sized slices.

Fry the meat, half-circular slices of onions, thick halfcircles of carrots, and slices of celery of any size in a frying pan with a small dollop of oil. Add finely grated ginger to increase the flavor and taste.

Optionally, you can add potatoes at this stage. I decided not to add it just this time to preserve the intense vegetable flavor!

If your pan is oven-proof, add salt and pepper to taste, cloves and garlic heads sliced in half horizontally. Then cover with tinfoil and cook for 15–20 minutes. If the pan isn’t oven-proof, move the dish to a roasting tray.

Prepare the sardines in advance: cut off the heads, remove the intestines and backbones. I would like to stress that the fish freshness is of the essence! It will have a huge impact on the taste of your dish.

Remove the tray from the oven, take off the foil and add the sardines.

Cover with foil again and cook for 15 more minutes. Serve hot.