This recipe is a tribute to the Nantes region. It combines the sardines and the early vegetables - tomatoes, onions, garlic, parsley - that grow in abundance in the fields on the edge of the Loire, with the Muscadet from Sèvre and Maine. A composition full of fine nuances and refined finesse.
So that they can develop their full taste, put the closed tin in lukewarm water for a few minutes so that the butter melts. Now put the contents of the can in a pan and carefully heat the fish over a low heat so that the meat does not lose its consistency.
Alternatively, you can reheat the sardines in the oven or in the microwave.
Tip: Also available as part of a collection of 6 or as a collection of 5 in a pretty metal tin - an original gift!
Net Weight: 115g
It takes a particularly fine technique to remove the bones of the sardines without filleting them so that the fish stays nice and juicy when it is fried. Only the best workers master this technique. Eating sardines warm is an old Breton tradition. The aroma of the fish unfolds in a particularly intense way when it is heated. At the Belle-Iloise, all sardines are fished with the bolinche, a special net, and immediately processed fresh. Before olive oil began its triumphal march around the world, Breton sardines were usually marinated in butter or Muscadet wine.
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.