For: 4 people • Preparation : 10 minutes • Cooking : 2 minutes • Maturation time : 24 hours • Difficulty : easy
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Ingredients
- Very fresh sardines: 800g / 1 kg
- Carrot: 1 pc
- Shallot: 2 pcs
- Onion: 1pc
- Dry white wine: 4 dl
- Pommery wine vinegar: 1.5 dl
- Pommery® old-fashioned mustard: 50 g
- Bouquet garni: 1
- Coriander seeds: 1 tbsp
- Clove: 1 pc
- Salted butter: 55g
- Basil and lemon mustard: 12 g
- Sliced country bread: 250 g
- Basil sprouts
- Yellow lemon
Recipe process
- Carefully scale the sardines by passing them under running water and rubbing with your fingers.
- Cut off the head and remove the guts.
- Line up in a baking tray and brush with old-fashioned mustard. Sprinkle with salt and pepper.
- In a saucepan, pour 1 liter of water, the white wine and the wine vinegar.
- Add the washed, peeled and finely chopped vegetables. Add the spices and the bouquet garni.
- Bring to a boil then simmer for 15 minutes. Pour hot over the sardines and just enough to just cover them.
- Leave to cool and mature for 24 hours. Remove the sardines from the water, fillet them and remove the bones.
- Make a softened butter with the semi-salted butter, then add the basil and lemon mustard.
- Mix well and spread on freshly toasted but cold country bread.
- Line up the sardine fillets.
- Season with flaky salt and pepper. Decorate with basil shoots and a grated lemon. Serve chilled.
