Sardines with seaweed - Restaurant Prunier, Paris
The recipe from the Parisian restaurant Prunier — with algae
Sales unit: 115g can
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This recipe brings together what belongs together, namely two wonderful ingredients from the sea: sardines in olive oil with seaweed.
A wonderfully tasty composition of tender sardines, mild and flavorful olive oil, and salty, herbal seaweed that perfectly rounds off the dish.
Enjoy these sardines plain with fresh white bread, as tapas, or with a salad. Either way, a harmonious taste experience awaits you!
Like good wine, sardines also mature over time and get better and better the longer they are stored. That is why the year of catch is noted on many cans, and they are referred to as "vintage sardines".
The sardine tastes best when the oil has thoroughly penetrated it from all sides. For this, we recommend turning the can every 6 months and opening it after at least one year.
You will clearly taste the difference: the more mature sardines are significantly more tender and more intensely flavored, and they literally melt in your mouth. Younger sardines simply have more bite, the flesh is much firmer, and they have not yet absorbed as much oil.
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