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Ingredients for 4 people (45 mins)
• 2 avocados
• 1 sweet potato
• 3 plantains
• 320g of veal fillets
• 4 sardines
• Soy sauce
• Honey
• Butter
• 4 red peppers
• Olive oil
• Arugula leaves



– Make a marinade with soy sauce and honey (3 teaspoons of soy sauce, 2 tablespoons of honey).
Cut the veal fillet into square pieces and marinate.
Scale, remove the guts and wash the sardines then keep in a cool place.

-Cut the plantains into rings, make a purée of bouillon cube with part of it and fry the rest in a frying pan with some butter.
The purée is now ready, remove the pieces of cooked plantains, blend while adding 2 teaspoons of olive oil.
Adjust the seasoning if necessary and set aside.

-Cut some pieces of avocado, fry them lightly on each side in a pan with some butter.
Cut the sweet potatoes into squares, blanch them for 10 to 12 minutes so they stay tender.
Cool with cold water and set aside.

-In a pan, fry the veal pieces in butter while regularly pouring some butter on them, add the pre-cooked sweet potato squares in the same pan.
In a dish, lay the sardines fillets, season them with a drizzle of olive oil and salt.
Bake in the oven at 100° for 3 to 4 minutes depending on the size of the sardine with the peppers.

-The whole dish is now ready, set up harmoniously by adding a few arugula leaves.

PS: For people who do not enjoy veal, it can be replaced with smoked chicken fillets.

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