Serves: 4 • Prep: 10 minutes • Cooking: 2 minutes • Maturation time: 24 hours • Difficulty: easy
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Ingredients
- Very fresh sardines: 0.8/1 kg
- Carrot: 1
- Shallot: 2
- Onion: 1
- Dry white wine: 4 dl
- Vinaigre de Vin Pommery® : 1.5 dl
- Moutarde de Meaux® Pommery® : 50 g
- Bouquet garni: 1
- Coriander seeds: 1 tbsp
- Clove: 1
- Salted butter: 55g
- Moutarde citron & basilic Pommery® : 12 g
- Sliced country bread: 250 g
- Basil sprigs
- Lemon
Method: Grilled Country Bread, Basil and Lemon Mustard Butter, White Wine Sardines with Wholegrain Mustard
- Gently scale the sardines by rinsing them under running water and rubbing with your fingers.
- Cut off the heads and remove the entrails.
- Line them up on a tray and brush with the wholegrain mustard. Sprinkle with fleur de sel and pepper.
Prepare the court-bouillon:
- In a saucepan, pour in 1 litre of water, the white wine, and the wine vinegar.
- Add the washed, peeled and finely sliced vegetables. Add the spices and the bouquet garni.
- Bring to the boil, then let simmer for 15 minutes. Pour hot over the sardines, using just enough to cover them.
- Let cool and mature for 24 hours. Remove the sardines from the court-bouillon, lift the fillets, and remove the bones.
- Make a soft butter with the salted butter, then add the basil and lemon mustard.
- Mix well and spread onto freshly toasted but cooled country bread.
- Line up the sardine fillets.
- Season with fleur de sel and freshly ground pepper. Garnish with basil sprigs and grated lemon zest. Serve well chilled.
