[Related Article] [www.thuries.fr]
[Recipes Index] [World of Chefs]

Ingredients:

• 24 sardines 
•  lemon (unprocessed)
• 100 g Romeu olive oil
• 1 kg tomatoes
• 3 eggplants
• 1 apple (small) 
• 1 teaspoon cumin

Preparation:

Scale and filet the sardines. Marinade them with a little juices of lemon and a little olive oil, set aside. Hull and grind the tomatoes. Dice the eggplants and the apple. Brown the eggplants in olive oil, add the ground tomatoes, the apple, the twist of lemon and the cumin and bake at 350° for about 50 minutes. Let cool. Arrange 3 sardine filets head-to-tail in the bottom of a mold (8 x 4 x 3 cm), cover with the eggplant mixture, then add 3 more filets. Let cool.

Presentation:

In a plate, unmold the sardines "in box" and sprinkle with a little salt..

Wine recommendation:

Muscadet wine - Sèvre-Et-Maine - Domain of The ecu 1997 - Guy Bossard.