Sardines for frying with oriental spices
Cumin, paprika, chili — the Orient in the pan
Sales unit: 115g can
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In stock
A recipe with oriental flavors!
A spicy, full-bodied recipe with tomato, red pepper, herbs, cumin and a touch of chili. A culinary journey from Brittany to the Orient!
To allow the 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 heat the fish gently 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 collection of 6 or as a collection of 5 in a pretty metal tin – an original gift!
Net weight: 115 g
Eating sardines hot 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 conquest of 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!
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