Rinse carrots, remove peel and cut into quarters lengthwise. Cook in lightly salted water for about 20 minutes. Drain. Drain sardines as well. Remove crust from bread, dice and soak in milk. Grind ham. Add crushed sardines, bread with the milk, liquid diced onion, eggs, fat, spices and half of the parsley. Mix together, season. Fill half of the quantity into a greased loaf pan (about 1 liter capacity). Spread prepared carrot quarters evenly on top. Pour the rest of the mixture on top and smooth it down. Sprinkle with breadcrumbs. Cook at 175 °C for about 45 minutes. Turn out of the pan. Sprinkle with remaining parsley. Garnish with carrots and parsley as desired.
Serve with herb remoulade and roasted potatoes.
Our tip: It is best to use fresh herbs for a particularly good flavor!