Boil the potatoes in salted water, then mash it, add 2 tablespoons of olive oil and finely chopped dill and tarragon. Gently gutted sardines, nafarshiruyte their mashed potatoes. Cut the tomatoes, remove seeds and finely chop the flesh. Squeeze the garlic, finely chop the onion and put in a saucepan, add 1 tablespoon of olive oil. Add salt, pepper, sugar, pour the vinegar. Put languish for 20 minutes
In a large bowl, mix flour and butter, pour whipped in a solid foam 1 egg white. Heat the grapeseed oil for deep-frying. Dip each sardine into the dough, then put in the hot oil. Make sure the oil does not cool down — should be well roasted sardines. Serve with tomato ragout.