A brand new recipe from La Belle-Iloise (autumn 2018): It combines freshly caught sardines in high-quality cold-pressed olive oil with the fresh notes of lemon thyme and the rare timut pepper from Nepal. Its aroma is fresh and reminiscent of lime, grapefruit and lemon.
The Timut pepper grows wild in Nepal and is harvested by hand. It is traditionally used for curries and fish dishes, but can also be combined with fruit and even chocolate.
In combination with the tender sardine and the fresh lemon thyme, an extremely harmonious interplay of unadulterated aromas.
Best enjoyed on its own with some bread and a cool, dry white wine. Gourmets who like to experiment can also use the sardine to spice up salads, pasta, rice dishes... Your imagination is the limit!
Net Weight: 115g
Even the ancient Romans valued sardines and ate them salted, marinated or smoked. To this day, the sardine is and will remain a high-quality product if the quality and production methods are right. Thanks to their short lifespan, they have absorbed very few pollutants from the sea and have a high proportion of omega-3 fatty acids, vitamins and trace elements. 100g of sardines (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of the vitamin D necessary to absorb the trace elements. In order for the human body to be able to absorb all of these valuable nutrients, it is essential that the sardine is preserved in high-quality olive oil, because only this oil allows the human body to break it down and metabolize it.
For the sake of enjoyment, however, you should definitely not do without the many other great creations from the incomparably rich range of flavors of canned sardines: sardines in a fruity sauce, in white wine, in butter, with water and lemon... try it out!
The sardine is still the linchpin of many port cities in Brittany, but also in Spain and Portugal. Fortunately, however, it is not in danger of extinction and can be enjoyed without regret.