ingredients

6-700 g of very fresh sardines
600 g canned peeled tomatoes
1/2 red pepper
1/2 yellow pepper
3 tbsp. to s. chopped shallot
3 tbsp. to s. finely chopped chives
1 lemon juice
1 pinch of Espelette pepper
3 1 tbsp. to s. olive oil
1 tbsp. to s. shaved red sugar

Equipment

Non-stick skillet

Steps

Sardines marinated with chives

1- The same day : ask the fishmonger to peel the sardines, to raise the nets. Arrange them on a platter, cover, keep in the fridge.

2- In advance : heat in the pan 1 tbsp. of olive oil, shallot, sugar and tomatoes. Without covering, simmer over low heat, stir from time to time; when you get a thick puree, pour into a gravy boat, let cool.

3- At least 1 hour before serving : mix in a lemon bowl, 3 tbsp. of olive oil, Espelette pepper and 2 tbsp. to s. chives; let marinate for 1 hour at room temperature. Cut the peppers into mini dice.

4- To serve : Sow peppers on sardine fillets. Divide the contents of the bowl with a spoon. Add salt. Sow another 1 tbsp. to s. chives, salt. Everyone will complete his plate with tomato sauce.

tips

Express . Save time with chopped shallots and chives already chopped (easily found under the trademark Darégal), all frozen in the preparations.

Sardines . Do not try to peel them: the very thin skin, almost insensitive to the palate, is very rich in ... calcium!