A recipe for a different way to enjoy sardines, as a starter or a main course!
Olive and lemon speciality
8 semi-dried tomato petals
Olive oil, Reserved Harvest, Italy
Sweetness of pink grapefruit vinegar
300 g filleted small sardines
4 nice slices of farmhouse bread
1 clove of garlic
1/2 lemon confit with salt
1/2 bunch of basil
Salt and herbs for fish
Put the sardine fillets in a dish, sprinkle them with lemon oil and salt and herbs. Cover with cling film, place in the fridge for 2 hours. Preheat the oven th 7/210 ° for 10 minutes, then put the sardines on the baking sheet covered with baking paper. Bake and cook for 6 minutes. Rub the bread with the clove of garlic, brown it on both sides in the pan in 2 tsp. to s. olive oil. Cut the candied tomatoes into strips, place them on the slices of bread, then arrange the sardines, sprinkle with finely chopped candied lemon and chopped basil, sprinkle with a few drops of citrus vinegar and a drizzle of olive oil, sprinkle with tomato sablon. Serve immediately. The advice of Oliviers&Co: If you have a plancha, grill the sardines for 3 minutes on each side.