1 can of sardines with lemon, bread, 2 packages of grated Parmesan, 1 sliced lemon.
Cut the bread in slices (approximately the length of a sardine), put 1 fish filet on each slice and sprinkle with Parmesan. Line up the slices on a baking pan and bake in an oven pre-heated to 225°C until it becomes golden brown. Serve in a warm dish with lemon slices.
2 cans of sardines with chili peppers, 125 g of flour, 50 g of butter, 1 egg, salt, 2 or 3 tablespoons of sour cream, 1 tablespoon of chopped parsley, 1 tablespoon of milk, 1 sliced lemon, 1 bouquet of parsley, 1 tomato.
Make a dough with the flour, butter, 1 egg, salt and sour cream. Knead it until it is ready for baking and let it rest for an hour. Roll out the dough and cut it into rectangular pieces (10 x 12 cm). Put 1 canned sardine and some chopped parsley on each piece, cover with another rectangular piece of dough and press the edges firmly to seal. Brush it all with beaten yolk (beaten with milk). Bake in an oven pre–heated to 250°C until golden brown.
When baked, put them in a dish and decorate with lemon slices, 1 hot pepper, parsley and one whole tomato. Serve immediately.
2 cans of sardines in vegetable oil, 500 g of puff pastry, 50 g of butter, 1 egg yolk
50 g of butter, 100 g of sour cream, juice of 1 lemon
Roll out pastry on a wooden board sprinkled with flour. Divide it into 2 large rectangles. Remove skin and bones from the sardines and mash them with a fork. Add oil from the can and 50 g of foamy beaten butter. Mix all the ingredients together. Spread the mixture over 1 pastry rectangle, leaving 1 cm empty on all four sides. Wet the ends with a brush dipped in water, cover with other rectangle, and firmly press the edges together. Brush the pastry with a lightly beaten egg yolk and bake in an oven pre-heated to 275 °C for 20 minutes.
Meanwhile, melt the butter over the light fire, gradually add the sour cream and leave it over the fire until the sour cream becomes heated, but not to boil. Before serving add the lemon juice, put it into butter-boat and serve with dough.
1 can of sardines in vegetable oil with hot pepper, 125 g of flour, 50 g of butter, 1 egg, salt, 2 or 3 tablespoons of sour cream, 1 tablespoon of parsley (chopped up), 1 tablespoon of milk, 1 sliced lemon, 1 bouquet of parsley, 1 tomato.
Knead dough until its ready for baking using the flour, butter, 1 egg, salt and sour cream and let it rest for 1 hour. Roll out the rested dough and cut up in rectangle pieces (dimension: 10 x 12 cm). Put 1 canned sardine and some chopped parsley on each piece, cover with another rectangle piece of dough and press the edges firmly to seal. Brush it all with beaten yolk (beaten with milk). Bake it in the oven, pre – heated to 250°C, until golden. Garnish with sardines and hot pepper from the can, parsley and tomato.
2 cans of sardines with vegetables, pizza dough, cheese for pizza, 10 black olives, and oregano.
Mix the content of the cans, add oregano and cook until it boils. Roll out the dough over a baking tin, spoon the prepared mixture onto the dough and cover with cheese and olives. Bake pizza in the oven, pre-heated to 300°C, for 5 to 10 minutes.
2 cans of sardines in tomato sauce, 3 tablespoons of butter, 1 chopped onion, 1/2 kg potatoes (sliced), salt, pepper, 2 eggs, 2 dl sour cream
Mix the sardines in tomato sauce, try to keep fish in chunks. Gently fry the chopped onion on butter and remove from heat. Arrange layers of sliced potatoes, fish and onion in a large buttered fireproof dish. Season each layer of potatoes with salt and pepper. Spoon beaten eggs over moussaka and bake it in the oven, pre-heated to 225 °C, for 45 minutes.
1 can of mackerel filets in vegetable oil, 1 kg of squids, 4 salted sardines, 1 clove of garlic, 1 tablespoon of bread crumbs, 2 dl of olive oil, 2 dl of dry red wine, parsley, pepper.
Clean, wash and dry the squid. Cut heads and legs of the squids into small pieces. Chop mackerel and salted sardines. Add breadcrumbs, chopped garlic and parsley. Season with salt and pepper. Mix well. Fill the squids with the prepared mixture and join the openings with toothpicks. Line up the squids on a baking pan. Add wine and some oil. Bake in the oven, pre-heated to 180°C, for 15 to 20 minutes. While baking, turn the squids over once.
2 cans of tuna with vegetables, pizza dough, oregano, mushrooms (optional)
Put the contents of the cans into a pan, mix, and cook until it boils. Add oregano and mix again. Cover the prepared dough with this mixture, add mushrooms (optional) and cover with cheese. Bake in oven, pre-heated to 300°C, for 5 to 10 minutes.