This recipe is a tribute to the region around Nantes. It combines sardines and spring vegetables – tomatoes, onions, garlic, parsley –, which thrive in abundance in the fields along the banks of the Loire, with Muscadet from Sèvre et Maine. A composition full of delicate nuances and refined finesse.

To allow their full flavor to develop, place the sealed can in lukewarm water for a few minutes to melt the butter. Then empty the contents of the can into a pan and gently heat the fish over low heat so that the flesh does not lose its texture.
Alternatively, you can also heat the sardines in the oven or microwave.

Tip: Also available as part of a 6-piece collection or as a 5-piece collection in a pretty metal tin – an original gift!

Net weight: 115 g

It takes a particularly fine technique to remove the sardines' bones without filleting them, so that the fish remains beautifully juicy when fried. Only the best workers master this technique. Eating sardines warm is an old Breton tradition. Heating them brings out the aroma of the fish in a particularly intense way. At Belle-Iloise, all sardines are caught with the bolinche, a special net, and immediately processed fresh. Before olive oil began its triumphant journey around the world, Breton sardines were usually preserved in butter or Muscadet wine.

Canned sardines come in many varieties: sardines in a fruity sauce, in white wine, in butter, with water and lemon … Try them out!

The sardine is still the focal point of many port cities in Brittany, but also in Spain and Portugal. It is not considered an endangered species.